Boxwood Avenue

Traditional Basil Pesto with Toasted Pine Nuts

preserves, CULINARYChloe | Boxwood Ave.Comment
Basil Pesto with Toasted Pine Nuts | Boxwood Avenue
Basil Pesto with Toasted Pine Nuts | Boxwood Avenue.

I planted my garden pretty late this year, partially because I was behind schedule, but also because my garden wasn't ready until late June (if you follow me on instagram, you might remember my garden soil post!?). I went into it knowing, that I very well could be wasting my entire summer growing all of the veggies, only to have them freeze before they were ready, but I love my garden, and it makes me happy just to be out there with my chickens and kitties, so I didn't mind.

One thing that has grown like crazy though, is basil. I came home from a few days in Reno to find that my three basil plants had practically taken over! This was great, except for the fact that I don't actually like basil very much. Truthfully, the smell of it makes me queasy. Weird, I know. The only thing I really like, is traditional pesto. I like my pesto made with extra pine nuts, and lots of garlic. So, what's a girl to do when she comes home to find a basil take over? Make pesto of course!!!


Basil Pesto with Toasted Pine Nuts

Ingredients: 

  • A huge bowl full of fresh basil leaves, rinsed
  • 6 cloves of garlic 
  • Juice from half a lemon
  • 1/4 cup Parmesan cheese
  • 1/2 cup olive oil
  • salt & garlic powder
  • 1/2 cup pine nuts

Preheat your oven to 425 F, drizzle a cookie sheet with a little olive oil and seasoning (salt, garlic powder). Toss pine nuts with mixture, and place in oven for about 5 minutes, or until toasted. Remove from oven, and allow to cool.

In a blender or food processor layer your ingredients, starting with olive oil. Puree until smooth. Taste, and add more Parmesan, salt, etc.. until you are happy with the flavors.

Refrigerate or freeze, and enjoy!

Basil Pesto with Toasted Pine Nuts | Boxwood Avenue