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I am so happy with my garden herbs this year! I have planted a lot of basil because it smells divine, you can use it in many recipes and it dries well so you can use it all year round. A little later in the summer I will be doing a video on how easy it is to dry herbs. Today, I’m sharing my homemade pesto sauce recipe with you.
Before I start, I would also like to share some information on the nutritional value of basil and other ingredients. The FoodData Central website of the United States Department of Agriculture shows that basil is rich in vitamins A, K and beta-carotene. The Cleveland Clinic website lists some of the health benefits of garlic, including the fact that it boosts immunity, acts as an anti-inflammatory, improves cardiovascular health, and is great for your hair and skin. . Olive oil, the subject of a study published in the International Journal of Molecular Sciences, is loaded with polyphenols, which are believed to slow down diseases, such as cardiovascular disease and cancer.
Follow my easy fresh garden pesto recipe below, and you’ve got a tasty summer sauce for pasta, a spread for sandwiches, or a dip.
Ingredients:
- 2 cups of fresh basil
- 2 large cloves of garlic (This makes the pesto very garlic, so reduce if necessary. You can use garlic powder instead of the cloves)
- 1/3 cup pine nuts, lightly sautéed (see how to toast in directions)
- 3/4 cup olive oil, plus 1 teaspoon for cooking pine nuts
- 1/2 cup grated fresh Parmesan
- Salt and pepper to taste
Directions:
In a small pan, brown the pine nuts in 1 teaspoon of oil until lightly browned. Place the nuts, fresh basil, garlic cloves, olive oil, and cheese in a blender or food processor. Blend until desired consistency. If you think the sauce is too thick, add a little oil or even a tiny bit of water and mix again. Add salt and pepper to taste and enjoy!
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