Have extra greens in your garden? Make pesto. It’s so simple and easy. With proper prep and storage it can last weeks in the fridge and months in the freezer. I am a big fan of Basil Pesto. Even before I knew how to cook, I would put it on my eggs for breakfast. In fact, it was one of the first things I learned to make when I started my garden. Once you make it yourself, you will never want to buy it from the store.
One of the great thing about pesto is that it is so simple to make...just add the ingredients and blend. Another great thing about it is that you can use almost any green to change it up. The type of green you use depends on the flavor you want. My favorites are Basil and Arugula. Basil is classic. It has a hint of sweetness whereas Arugula, which I think, is more earthy and peppery. Both are fresh and yummy. When I made my Chili-marinated Shrimp with homemade angel hair pasta topped with Basil Pesto for MasterChef Junior, Gordon Ramsay suggested adding lemon to my pesto. He was absolutely right. It adds a nice brightness and really complements the fresh greens.
Here is my recipe...its pretty simple, right!?! Enjoy over pasta, in a salad or with a slice of bread, which is my personal favorite.
2 cups Basil or Arugula (or whatever green you want to try!)
1/2 cup Parmesan cheese
1/2 cup pine nuts
Juice from 1/2 lemon
2 cloves garlic
Salt/Pepper to taste
1/2 cup Olive Oil (You may add more olive oil for a smoother consistency).
Pro-tip: Roast Garlic for a milder flavor.