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
- 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.