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Maidstone Harvest Pesto

Around this time of year, our garden is filled with so much luscious basil! We like to use ice cube trays to freeze individual portions of Pesto in the cooler month’s so you get that taste of summer to still enjoy! This pesto recipe yields about 1 cup.




  • 6 cups lightly packed basil leaves

  • ½ cup pine or walnuts

  • 2 gloves of garlic, peeled

  • ¼ teaspoon sea salt

  • Half of a lemon, juiced

  • ½ cup Extra-Virgin Olive Oil


In the bowl of a food processor, combine the basil, nuts, garlic and salt. Process until finely

chopped. With the motor running, slowly add the lemon juice and oil until the mixture is

smooth and creamy. Season to taste and adjust as needed.

Tip: You can freeze the pesto in mason jars or freezer bags for up to 1 year.

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