Ohh, pesto. I love you. And yes, I know pesto is kinda a summery-type food, but I just couldn't resist this perfect recipe that I coincidentally first made in the summer.
But anyway, back to last summer when I first discovered homemade pesto! I had a lot of walnuts sitting around my house from a previous recipe (summer breakfast ice pops) and some basil in my garden.
You can be creative and mix up your pesto recipe. I don't want my recipe for you to be final. Make it yours! Dairy free? No problem, just take out the cheese. Allergic to walnuts or just hate them in general? (Poor walnuts....) Just swap them out for a nut of your choice! Macadamia and cashew can work well.
Plus plus plus, this can be fun to give to friends! Simply put your pesto in a mason jar and give to a neighbor. I KNOW, still kind of summery but still so delicious! So just do it anyway!
Ways to use pesto:
As a dip for veggies and crackers
On a flatbread
Ingredients (makes about 1 jar pesto, serves 4-6):
3 cups basil leaves
1 cup walnuts
2 minced garlic cloves
1/2 cup extra virgin olive oil (this is based off preference)
1/2 natural Parmesan cheese
Put all ingredients into a food processor until well combined. Pesto is pretty easy to alter, so if it seems to be missing something, just add more of it. I've seen variations with all sorts of nuts and even pumpkin seeds!
Eat your pesto with whole grain bread, veggies, pasta, or crackers. I hope this recipe brings you back to summer. Let me know how you like it in the comments below!
I'm Ashley, a food-loving, Michigan dweller, 15-year-old writer and the founder of Green Teen!