With summer gardens coming to an end you make be looking for ways to use up the rest of the basil before it dies off. Pesto is extremely versatile and can be made into ice cube shapes for single servings and then stored in the freezer until your ready to use them!! Try using your pesto on grilled veggies, pasta, zoodles, salads, eggs, or toasted bread.
Basic Basil Pesto:
½ cup toasted pine nuts
2 tablespoons lemon juice
1 small garlic clove
¼ teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
¼ cup extra-virgin olive oil, more for a smoother pesto
¼ cup grated parmesan cheese, optional
You can also replace the basil with:
Mint
Cilantro
Parsley
Spinach
Arugula
To add other flavors to your pesto try replacing half the basil with:
1 cup cubed raw zucchini
4 artichoke hearts
1 roasted red pepper
½ an avocado
½ cup sun dried tomatoes
If you’d like you can exchange the pine nuts with :
Pistachios
Almonds
Pecans
For a little spice try adding:
Tumeric and Cumin
Pinches of red pepper flakes
1 charred jalapeño
Splash of honey or maple syrup
Instructions:
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
Add the basil and pulse until combined.With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Fill an ice cube tray with the pesto and place in the freezer if you’re planning on storing your pesto. Once frozen, remove the cubes from the tray and place the individual cubes in a freezer safe container or ziploc bag for future use.
Recipe and photo courtesy of: loveandlemons