Summer foods just have a theme of being light, flavorful, and fresh. I can’t wait to start a garden when I buy my house. For now, I am finding joy in growing herbs. Fresh herbs make me happy. My basil is growing like a weed so I made a pesto. What I love about pesto is you can use any almost any nut and herb to make one. And pest goes great with almost anything. I used this to make zoodles, toss on shrimp, use as a spread on a sandwich–you think it you can try it with pesto.
My recipe is really just me adding the basic ingredients to taste so feel free to adjust as needed. Normally basil pesto calls for pine nuts but I didn’t have those on hand. I have plenty of roasted almonds, peanuts, walnuts, pecans, cashews, and sunflower seeds though. I chose almonds because they are one of my favorite nuts. But you really can use any nut you like (peanuts might be an exception but if you want to try go ahead.)
- 1/3 cup Nuts (any kind you like – I used almonds)
- 2 cups Fresh basil (packed)
- 1/3 cup Grated Parmesan cheese
- 1/3 cup Olive oil
- 2 cloves Garlic (minced or coarsely chopped)
- salt to taste
- black pepper to taste
- Put all ingredients in a blender and pulse until broken down.
- Add more olive oil if you like a looser pesto. Scrape down the sides to make sure everything is incorporated.
- Store in the refrigerator.
- I like to set the pesto out before using it so it’s room temperature and is easier to work with.