Summer Pesto

Hello there!

Are you as sick of Summer as I am?

(No Hate Mail. I’m melting.)

 

Is your cup (and garden) runneth over-ing?

 

Not sure what the hell you planted last spring- or why you planted so much?

 

Did the 16 varieties of zucchini sound like a good idea at the time?

 

Have you encountered apocalyptic scourge by pests that you’ve only seen fictionally illustrated in children’s fairytales?

 

Did someone talk you into growing your own limes because Margaritas are so yummy, but forgot to tell you they take 4 years to mature and the tequila’s chilling?

 

Join the team! 

 

We’re all staring blankly at the weeds (and our hopelessly optimistic deep winter dreams) and popping Tylenol for back aches.

 

Rototillers seem like a worthwhile investment at this point. We’ll re-think our enthusiasm for next year- but we won’t, will we?

 

It’s a party! And it happens EVERY. Damn. Year.

 

-headshaking-

 

So, come on, snip those veggies, cut those pansies, harvest that crop!

 

And if you can’t consume it all, or your neighbors are rethinking their sweet springtime ‘over-the-fence’ pleas for sharing by walking the other way when you approach with an armful of Basil, then chop it, dice it, can it to within an inch of it’s life!

 

Let’s see just WHO keeps walking.

 

Summer PestoPINIMAGE

Summer Pesto

 

Summer Pesto
Recipe Type: Condiment
Cuisine: American
Author: Cheryl Nicholl of A Pleasant House(dot)com
Prep time:
Total time:
Serves: 6-8 4oz. jars
An EASY recipe for making Basil Pesto fresh from the garden.
Ingredients
  • 4 cups fresh basil leaves- washed and dried.
  • 2 cups (about 7 ounces) of pine nuts (walnuts may be substituted)
  • 1 1/3 cups grated Parmesan cheese
  • 1 1/3 cups olive oil
  • 4 teaspoons lemon juice
  • 4 teaspoons minced garlic
  • 4 ounce jelly jars
Instructions
  1. Prepare the jars as directed.
  2. Divide all of the ingredients into 4 batches.
  3. In a food processor blend each batch and remove to a clean bowl.
  4. Divide the total mixture between 6-8 4ounce jelly jars and top with more olive oil.
  5. Seal the two piece jar lids.
  6. Refrigerate and use within 1 week.

 




  • Michelle Liew - This post is apt. I just had some earlier!ReplyCancel

    • Cheryl - I’ve got six more jars to give away. Maybe I should just keep them?ReplyCancel

  • Diane - Yep. Just harvested another bushel of beans. And peas. And the carrots are getting away from me. But I love it!!!ReplyCancel

    • Cheryl - It’s a blessed time of year! God loves the Garden!ReplyCancel

  • Roz Warren - I don’t garden at all but I still got a kick out of this post because I finally learned, after all these years, what is actually in Pesto. All I knew before was that it was green and tasty. So thanks! And good luck with your garden.

    ReplyCancel

    • Cheryl - Aahhhh!!! My FIRST recipe rating!!!! Thanks Roz!ReplyCancel

  • Helene Cohen Bludman - To me, nothing says summer like fresh pesto. I love it!ReplyCancel

  • Lois Alter Mark - I love pesto! But I am so with you about summer. I am a winter baby and I am happiest when it’s sweater weather.ReplyCancel

  • Haralee Weintraub - Oh I know. Open car windows and a zucchini is tossed in! My basil is crazy productive too. I am freezing pesto. I am drying bail leaves. I am eating fresh made pesto and using chopped fresh basil on everything.ReplyCancel

  • Cathy Chester - I love, love, love pesto. You must have read my mind, Cheryl. We have a huge bunch of basil sitting on our countertop that we purchased on Sunday at the farmer’s market. Now I’ll try your great recipe! Did I tell you I love pesto?ReplyCancel

  • Carol Cassara - I need to acquire the taste for it or give up my Sicilian heritage. What a good idea for my basil! Thank you!ReplyCancel

  • Karen D. Austin - Thanks for the recipe. My local friend Carolyn P. served me homemade pesto a couple of weeks ago, and it was divine. Here’s to those who enjoy making things from scratch.ReplyCancel

  • Alana Mautone - My husband (Italian heritage) and I (not Italian heritage) both love pesto. And yes, we grow basil. Too much basil (although husband would say there was no such thing as too much basil.)ReplyCancel

  • Carolann - Oh my gosh I love Pesto! I’m going to have to try your recipe for sure! It looks every so yummt!

    ReplyCancel

    • Cheryl - You must! And tell me how you’d make adjustments. You can be a ‘tester’!ReplyCancel

  • Estelle Sobel Erasmus - I live vicariously through your harvesting of the pesto and all vegetables Cheryl.ReplyCancel

  • Francene Stanley - I am not able to grow basil and it’s fairly expensive here in England. I’ve never tasted fresh pesto, although I’d love to.ReplyCancel

    • Cheryl - Oh Francene you should try to get your hands on some and make this treat! You will be in LOVE! And you can thank me later- *wink*.ReplyCancel

  • Rena McDaniel - I really needed this I have a mountain of basil and I need somethine new to do with it! Thanks for recipe.ReplyCancel

  • carollynn - Oh how I wish I were nearby to savor some of that amazing pesto. I’ll just have to content myself with your recipe, which if anyone reading this blog wonders…Cheryl’s recipes are the BEST.ReplyCancel

    • Cheryl - You are sooooo sweet! And SAVORY. Heheheeeee Thanks! XXOOReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

Rate this recipe:  

CommentLuv badge

B l o g s   I   L o v e