Fresh Basil Pesto Recipe

Fresh Basil Pesto

Makes about ¾ Cup total

I love a quick and fresh pesto, especially when I have so much basil to use up from our garden in the summer months. What I love about this one is you really can customize it to your tastes; use less garlic if you want, add some parmesan cheese, pine nuts or lemon juice if you like etc. This is a nut free, dairy free version of the traditional basil pesto sauce we all know and love. We often think Pesto is just reserved for a pasta or gnocchi dish, but it’s absolutely fantastic used as a sandwich spread and even a marinade. The possibilities are endless and once you see how quick and how delicious this pesto recipe it, I know you will be making this time and time again. Try to use the freshest ingredients as you can! Happy cooking everyone.

Ingredients

1 large handful of fresh basil leaves, stems removed

1 medium ripe tomato, roughly chopped (1/2 cup roughly)

2 teaspoons minced garlic (1-2 cloves)

¼ cup extra virgin olive oil,

salt and pepper to taste

Steps

1.     Place all the ingredients in a blender or food processor and blend until smooth and well mixed.

2.     Taste and season with more salt and pepper if desired.

3.     Store in an airtight container in the refrigerator until needed.