Recipe · summer
Basil Pesto
A summer staple in Cindy's kitchen — "It isn't possible to have too much basil in my opinion. That's what pesto is for."
Meal: dinnerMain: basilHands-on: 15 min
Ingredients
- 4 cups packed fresh basil
- 3–4 cloves garlic
- 1/2 tsp each salt and pepper
- 1/2 cup almonds
- 3/4 cup+ olive oil
- 3/4 cup grated parmesan
- Optional: 2–4 tbsp lemon juice
Steps
- 1Blend the basil, garlic, and olive oil until smooth.
- 2Add the nuts, salt, and pepper, and blend again.
- 3Stir in the parmesan by hand.
- 4Freeze in small jars topped with a layer of olive oil for year-round use.
Meet the plant
- BasilA tender annual that wants full sun, heat, and consistent water — tomato's best friend in the garden and in the kitchen.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Water Early in the DayMorning watering gives roots time to drink before the night chill.
More like this
- Nasturtium PestoCindy's own words: "Best pesto ever!" A creative way to use the peppery leaves of an often-overlooked garden flower.
- Homemade Greek SpanakopitaA savory Greek spinach pie with crispy phyllo layers, taught to Cindy by a family friend and made with whatever fresh garden greens are on hand.
- Drying Herbs Without a DehydratorA dark closet, a paper bag, and two weeks of doing nothing.