Summer is in full swing and we have lots of basil, that means it’s time to make some pesto.

Making it couldn’t be easier. You just need a few ingredients and most of them are pretty much optional. Don’t like garlic? Leave it out. Don’t have any nuts? OK it will be delicious without them. Want it vegan? Leave out the cheese or use a vegan option. Have extra herbs like mint or tarragon or any other soft herb? Add them! It will make it more interesting.

This recipe is for a fairly small batch. You can easily scale this up if you have more basil or other herbs. I gave a span of amounts in the recipe, so start with the small amount and taste and add more as needed.

Start by grabbing your bunch of basil.

• This bunch is about 4 cups loosely packed basil, like I said, scale this up or down as needed and taste!
• 2 to 4 cloves garlic, peeled
• 1 to 2 tablespoons fresh lemon juice
• 1/4 to 1/2 cup grated Parmigiana (optional)
• 1/4 cup toasted pine nuts, almonds, or walnuts (optional)
• 1/2 cup extra-virgin olive oil

You’ll notice I didn’t add salt or pepper. I used Parmigiana cheese and it was plenty salty. Taste and see if you need salt or not.

Strip the basil leaves off the stem. The soft stem on the top are ok to leave.

Combine basil, garlic, nuts, lemon, and the cheese in a food processor. Pulse to combine. Add the oil and purée until smooth. Taste and add more salt, lemon or oil if needed.

This made a little more than a cup which was plenty for a pound of pasta.  If you have any leftover you can put it in a Ziplock bag or ice cube tray and freeze it for winter or add it to any salad, roasted or grilled vegetables or any grain dish. Pesto makes everything better.

I didn’t freeze my leftover pesto. I slathered on a few sandwiches.

Yay summer. Have a great week. I’ll see you at pickup.

Mo