Easy Recipe
Prep Time
15 minutes

Pesto is the definition of summer to me and has always been a staple in my home. I love to use my garden basil to make fresh pesto and freeze it in small jars or ice cube trays to use in quick meals throughout the winter. Pesto makes a great addition to almost anything. 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. This recipe makes a saucy pesto perfect for drizzling over a Caprese salad or tossing with some pasta and roasted vegetables. If you like pesto with a thicker consistency, simply reduce the amount of olive oil used. When made as directed, some oil will float to the top of the pesto and this is a good thing! The layer of oil prevents the oxidation that causes the pesto to turn brown in the refrigerator. 

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