I’m not great with plants but herbs and I get along pretty well.  So what do you do with a ton of herbs?  Pesto, pesto, and more pesto!  I made almond mint pesto, spicy sage pesto, and today I made basil pesto.

My Garden Pesto:

  • 7.5 oz basil (half regular, half lemon), fresh from the garden
  • 1.5 c walnuts
  • 1 head garlic, peeled
  • ½ c evoo
  • Salt
  • 30 grinds fresh pepper
  • 1.5 oz parm, shredded

Just put everything in a food processor and puree!  I froze most of it in ice cube trays to save for the winter, which is a great way to preserve herbs that don’t retain a lot of flavor when dried.


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