How to Make Pesto in 10 Minutes!

It's been basil galore in the garden this summer! I planted several varieties - "Curly" (Tuscan), Genovese, African Nunum, and Cardinal - and all thrived despite the scorching heat, high humidity, and drought.

Even a little Holy Basil (top right) made it into this pesto batch as all my drying racks are full and I didn't want to waste any goodness from the garden!

This recipe is quick and tasty - you only need fresh leaves and a few ingredients.

Here we go -

1. 5 cups freshly picked basil leaves and tender stems - washed and dried

2. 1 cup organic pine nuts, Brazil, or cashew nuts - I like to mix them up (optional)

3. 1 tsp of finely ground sea salt (or to taste)

4. 1 tsp of freshly ground pepper

5. 1 cup grated Parmigiano Reggiano (optional)

6. 10 peeled organic garlic cloves

7. 1 1/2 cup of organic olive oil (or extra virgin olive oil) - you can add more to reach desired consistency

Directions -

1. Combine all ingredients in a food processor or blender

2. Blend until ingredients are well mixed and form a paste

And there you have it....pesto is ready to serve! You can also portion-size it in containers and freeze for later use or pour it in an ice cube tray to have a power-punch stock-cube to add to any sauce for extra flavor. I often omit the cheese or the nuts when I am preparing nutrient-packed flavor boosts to my winter soups. Buon appetito!