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.
MAIDSTONE HARVEST PESTO
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.