Our community garden’s basil is exactly ready for harvesting and making into the perfect pesto!
Tired of the ingredient balance of your pesto all out of whack? We’ve found the perfect recipe. Tried and true and great on pasta and veggies alike.
1 cup packed fresh basil leaves and tender stems.
1-3 cloves of garlic
1/3 cup pine nuts* walnuts or hazelnuts
3-6 T of parmesan cheese
1/2 t salt
2 sprigs of flat parsley
Finely chop together in a food processor
1/3-1/2 c olive oil
Add gradually while food processor runs to make a thick paste. (I put everthing in the blender together and mix it together.)
Serve at room temperature with any kind of hot pasta.
To Freeze: Freeze in ice cube trays. When frozen, remove the cubes and place in a bag, removing from the freezer when needed.
*You can sub walnuts or sunflower seeds for the pine nuts, too!
New Church of Montgomery, in Glendale 