This herb-inspired summer would not be complete without the crowning glory to any entrée, PESTO! Michael and I especially love it atop grilled salmon, but this quick and simple blend of fresh basil from your garden jazzes up any meal! Added to pasta & vegetables or hors d’oeuvres & entrees, Pesto shouts the most vibrant flavors of summer! EnJOY!



you will need…

2 cups fresh basil leaves

3/4 cup freshly grated Parmesan cheese

1/4 cup nuts (walnuts, pecans, or pine nuts)

2 garlic cloves

1/2 cup extra virgin olive oil

1 teaspoon lemon zest

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper


In a food processor, combine basil, Parmesan, nuts, garlic, lemon zest, salt and pepper and pulse until until finely chopped. Scrape sides of bowl with a spatula. With food processor running, slowly drizzle in olive oil. Spoon a dollop of pesto onto your favorite dish!

∗Savvy Hint: Store pesto in airtight container in refrigerator for weeks by spritzing the top of the pesto with fresh lemon juice to prevent browning.



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