Easy Recipe
Prep Time
15 minutes

Pesto has always been a staple in my home since I was a child. In the summer we would make batch after batch of it with basil from the garden and freeze it in small jars to use in quick meals throughout the winter. Pesto makes a great addition to almost anything in my opinion. I like to eat it on chicken, fish, or steak, dip roasted vegetables in it, use it as a quick start to salad dressings, or simply spread it on some fresh bread.

2 cups packed fresh basil
¾ cups extra virgin olive oil
¼ cups toasted pine nuts
2 cloves garlic chopped
1 teaspoons freshly squeezed lemon juice
½ teaspoons sea salt
cups finely grated parmesan cheese