One of my favorite things about summer are the herbs that are in full bloom. Basil is one of my favorite herbs. The smell of it is amazing. And Basil Pesto is one of my favorite condiments to keep on hand. You can used Basil Pesto in so many different ways. My favorite is shrimp pesto pasta, but you can also use it on a Caprese Salad, roasted veggies, a piece of fresh salmon, or a chicken pesto pizza. The options are endless.

With just a few easy steps, it makes anything an instant tasty meal whether you feel like cooking or not.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:

1. Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
2. Add the basil and pulse again.
3. Next, drizzle in the olive oil with the food processor blade still running.
4. Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.

That’s it! It’s really simple to make, and it will keep for a few days in an airtight container in the fridge. What is your favorite way to enjoy Basil Pesto?

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Basil Pesto

5 from 1 vote

Recipe by Flip Flop Foodies Course: CondimentsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Ingredients

• 2 cups 2 packed basil leaves

• 1/2 – 1 cup 1/2 – 1 olive oil (adjust based on the thickness level you prefer)

• 1 – 2 cloves 1 – 2 garlic, minced (add more if you like)

• salt, to taste

Directions

• Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
• The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.