Summer won’t last forever so I’m on a mission to make all the pesto while fresh basil is abundant and still in season. It’s easy to make and freezes like a champ! 5 simple and delicious ingredients, most of which are already in your pantry! I purchased an organic basil plant from the grocery store and chopped all of the leaves off. Some recipes call for parmesan in the pesto but for those with dairy allergies (read: yours truly), you won’t even miss it in this recipe. I sure don’t!
- ½ cup extra virgin olive oil (robust is best)
- ½ cup walnuts
- 1 large clove garlic
- 2 full cups fresh basil
- ½ teaspoon Himalayan pink salt
- Place all ingredients into food processor and combine until desired consistency
There is no reason not to make this dreamy pesto especially since you can freeze it and enjoy it through the fall and winter! I am going to buy more fresh basil this week and double the recipe, I’ll be glad I did come winter! I purchased 4 oz mason jars and filled them up with pesto and placed them right in the freezer! It is literally that simple.
SHOP THE TOOLS: