Summer Pesto Recipe

There are so many delicious ways to enjoy fresh pesto. Stir it into sautéed green beans, mix it into a salad dressing, add a dollop to your scrambled eggs, or spread it on a pizza or sandwich. And, of course, there’s always pesto pasta.

Right now we have local, organic basil from Fresh Roots Farm in Sharon, Vt. and Pete’s Greens in Craftsbury, Vt.

Summer Pesto

1/2 cup pine nuts (or substitute walnuts for a little something different)
3/4 cup grated Parmesan cheese
2-4 garlic cloves (how garlicky do you like it?), finely grated
6 cups of basil leaves (about 3 bunches)
3/4 cup extra virgin olive oil
1 tsp kosher salt

Preheat oven to 350 degrees. Toast the pine nuts (or walnuts) on a baking sheet until golden brown (be sure to toss at least once). This should take 5-7 minutes. After the pine nuts cool, place them in a food processor and add the cheese and garlic. Pulse until finely ground. Add the basil and pulse again until fully blended. Slowly pour in the oil until smooth (about 1 minute). Season with salt.

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