basil pesto

as summer comes to a close, you can find me making big batches of freezer corn, spiralizing zucchini for later, chopping veggies and fruits to last us over the winter, and making my absolute favorite basil pesto!

i’m a huge fan of pesto. I put it on veggies, meats, pizza, sandwiches, eggs….just give me some really good pesto! However, i’m also really picky about my pesto, so I almost always make my own, and this summer I found the winning recipe that i’m going to make forever!

I get all of my fresh basil from farmers markets or my window herb garden. Store-bought is really expensive and was usually picked a long time ago. I like to keep it as fresh and local as possible!

The first thing I do with all produce is spritz it with Thieves Fruit & Veggie Wash, and then rinse. It helps clean off the dirt and bugs and leaves my produce with a really fresh look, scent, and taste.

INGREDIENTS

• 4-6 cups fresh basil

• 1 cup pine nuts (I got mine from Thrive Market. They have the best price for organic, raw pine nuts that i’ve found!)

• 3/4 cup grated parmesan cheese

• 1/2-3/4 cup extra virgin olive oil

• sprinkle of salt (I love the Jacobson Salt Co for large flake salt for this!)

• 1 clove raw, fresh garlic

Add everything into your food processor and blend until you get the desired consistency. I personally blend for about 30 seconds and then go for longer if needed!

Store in a glass jar (I LOVE Weck jars for this!) in the fridge for up to 2-3 weeks. Enjoy on literally everything!! I’m about to go whip up another batch, and then toss on some fresh zoodles and top with some diced tomatoes from the farmers market!