Fresh Basil Pesto
Important note!Often in the winter months you can't find fresh basil and obviously it's not growing on our deck then, SO my friend Mary Jo gave me a great idea: just get a bunch of spinach along with however much basil you have and make it that way! So now I make huge batches of this (and increase the other pesto ingredients so the flavor is still good) and freeze for later.
Author: Kelly the Kitchen Kop
- One big handful of basil
- A handful of parsley , if desired (I usually throw some in)
- If you have a lemon balm plant in your yard like we do, you could add those leaves!
- About 1 Tablespoon of your favorite balsamic vinegar , doesn't have to be exact OR juice from one lemon
- A couple glugs of olive oil , about 1/4 cup or so, depending on the consistency you want — remember some olive oil is NOT good for you, click here to read more about how to be sure you're getting the real thing -- I'll often use part olive oil and also part avocado oil since the flavor is more mild.
- A few shakes of sea salt , about 1/4 teaspoon
- 3 cloves fresh garlic
- Optional: chopped tomatoes I used grape tomatoes from our garden
- Optional: If you're making a a Caprese salad, add small pieces of fresh mozzarella (the soft kind from the deli section at the store), or if you’re making bruschetta, add about 1/2 cup of shredded parmesan