This pesto is so easy to make, my 2 year old helped me!


Our basil is growing like gangbusters this year - hooray! Plus I finally figured out how to harvest it so that it keeps growing and doesn’t flower. Let me know in the comments if you want me to share a video on that!


This recipe is inspired by my good friend and fellow ND, Dr. Maryska Taylor.


Recipe:


  • Roughly 4 cups packed stemmed fresh basil

  • Juice of one large lemon

  • 3-4 cloves of garlic

  • 3/4 cup olive or avocado oil (more if you like it thinner, less if you like it thicker)

  • 1 cup pine nuts

  • 1/2 cup walnuts

  • Sea salt to taste, we use about 1 tsp


Method:


Combine all the ingredients in a blender or food processor. Enjoy on any type of pasta, as marinade for chicken or fish, on zucchini noodles, on toast or crackers…the possibilities are endless.


At the end of summer I usually freeze some for a summery treat in the winter!

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