If you’re anything like us, we love any summer dish that includes fresh basil pesto. This year we’ve been really trying to utilize our gardens by using fresh basil leaves and harvested garlic. Whether you grow your own garden or not, this recipe is extremely easy to make and will consistently taste delicious!
What you’ll need:
- 1 cup packed fresh basil
- 4-5 sprigs of fresh italian oregano
- 2 large garlic cloves
- 1/4 cup of olive oil
- 1 1/2 cup packed baby spinach
- 1/2 cup pine nuts (walnuts are a great substitute)
- 3/8 grated parmesan
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
Instructions:
1. In a medium bowl or plastic blending cup, add all of the basil and oregano plus half of your olive oil. Using an immersion blender, blend the mixture until it creates a slightly chunky but smooth consistency.
2. To your mixture add the pine nuts and garlic. Continue to blend until smooth.
3. Now add in all of your spinach. You will likely need to blend half at a time. As it continues to get thicker add in the other half of your olive oil.
4. Lastly add in your parmesan, salt, and pepper. Blend the mixture until completely smooth.
5. Once the mixture is smooth to your liking, season with more salt and pepper to taste if needed. Remove the pesto from the bowl or blending cup, and store in a mason jar with the lid. Optionally, pour about two tablespoons of olive oil over the top of your pesto to keep it from browning on top.
