Recipe: Homemade Pesto

So my balcony garden tomatoes still aren't actually producing any tomatoes - I think it's because it basically does nothing but rain here every single day lately and they aren't getting enough sun each day. However, the basil and rosemary seem to have no issues with the lack of sunlight they've been getting and have been growing pretty well considering the circumstances. I decided to harvest both plants on Sunday - store the rosemary for a bit, and make pesto with the basil. 

A few things to note: 1. This recipe is a compilation of four different recipes I found online (from Skinnytaste, Serving Seconds, Lemon Stripes, and The Daily Muse; 2. Some pesto has nuts in it - this does not; and, 3. This pesto is so delicious that I considered eating the whole batch solo, but then opted to use its goodness on other things - corn on the cob, baked potato and added to hummus.

Here's what you'll need for this most delicious pesto:

1 cup basil leaves
1/4 cup freshly grated parmesan
3 garlic cloves, chopped and sauteed
1/2 lemon, juiced
3 tbsp olive oil, divided
salt and pepper to taste

First, chop the garlic cloves. Then, saute the garlic in 1/2 tbsp olive oil over medium to low heat until lightly browned. Remove from heat and let cool.

After the garlic has been removed from the heat, combine the basil leaves, garlic, parmesan, salt and pepper in the food processor. 

Pulse for about 10-15 seconds, until finely blended.

Then, turn the food processor to on, and add the remaining 2 1/2 tbsp olive oil and lemon juice into the basil mixture. Allow to mix fully, another 10-15 seconds, and turn off the food processor.

Sorry for the slightly out of focus picture! 
Scoop the pesto from the food processor into a bowl and voila! You have pesto ready to eat! This can be used on chicken or fish, in pasta, on veggies, with toast, or in any number of other ways. Store in a refrigerator to keep for a few days after making. It can also be frozen and thawed for later use. This made about 3/4 cup of pesto. To make more, just double the amount of each ingredient. 

Do you love pesto as much as I do? Do you plan on putting it on everything this summer? I can't wait until my basil plant is ready to harvest again! 




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