I made this pesto using fresh basil from my garden, but using store-bought basil will work just as well! This recipe has become one of our favorite go-to’s for last-minute dinner plans.

Selecting Basil

Basil is in-season during the summer months. When shopping for basil at the market, select fragrant bunches with full, bright green leaves that are free of bruising.

Storing Basil

Fresh basil can be stored in the refrigerator for up to one week. You can leave it in the original container, or store the leaves rolled in a damp paper towel. I don’t wash my basil leaves until ready to use, as I’ve found that it sometimes spoils more quickly in the refrigerator after being rinsed.

THE RECIPE

• 2 cups packed basil leaves, previously rinsed and patted dry

• 5 cloves garlic

• 1/3 cup plus 1 Tbsp freshly grated parmesan

• 1 3/4 oz pine nuts

• 1/3 plus 1/4 cup extra virgin olive oil, as needed

• 2 tsp fresh squeezed lemon juice

• salt and pepper to taste

to make:

1. Combine basil, garlic, pine nuts, and parmesan into a food processor.

2. Pulse for several moments, then set on “low” until ingredients begin to fully incorporate.

3. Turn off power, remove lid and scrape down sides with a rubber spatula as needed. Add in lemon juice.

4. Return lid and resume mixing on “low”, while slowly pouring in olive oil until desired consistency is reached. Scrape down sides of bowl with rubber spatula as needed.

5. Once the pesto is fully blended, season with salt and pepper to taste and mix well.

6. Serve pesto with your favorite pasta, and enjoy!