Pesto Season

Basil is one of my favorite herbs and making pesto is a summer tradition. Pesto is a sauce originating in Genoa, Italy. It is simple to make and can be frozen for use throughout the year. Pesto makes a great sauce on pasta, zucchini noodles, and spaghetti squash. It is a flavorful spread on sandwiches or tossed with roasted veggies. For additional ideas for ways to use pesto, check out this article on foodnetwork.com.

Quick and Easy Pesto 

 Ingredients:  
6 cups of fresh basil leaves, washed and dried 
¾ cup grated Parmesan or Romano cheese 
¾ cup extra-virgin olive oil 
1/2 cup toasted pine nuts (walnuts, almonds or pumpkin seeds can be used if no pine nuts are available) 
3-4 cloves garlic 
salt and pepper to taste 
olive oil or lemon juice, if storing (optional) 
 
Directions: 
Blend the basil and toasted pine nuts in a food processor. Add the cheese and garlic and blend well. Slowly drizzle in the olive oil. Taste and season with salt and pepper, as desired. A thin layer of olive oil or lemon juice can be added to cover the top to help prevent browning of the sauce, if storing. Freezes well.  So delish!

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