Hi friends,

If your garden is anything like mine, you've got loads of amazing green herbs on full display right now! I've got an abundance of basil, so I have been make a ton of pesto and thought I'd share with you how I make it, use it, and preserve it.

Let's go!

How to Make Pesto

Pesto is perhaps one of the easiest things to make. You only need a few ingredients and a blender.

Herbs of choice (basil is the classic, but carrot tops, radish tops, parsley, and chives all work well!)

Olive oil

Garlic cloves

Lemon juice

Nuts (pine, walnuts or almonds are good choices)

Cheese is optional (Parmesan is my favorite)

Salt and pepper to taste

Pop it in a blender and off you go! If you'd like specific recipes, here are a few:

​Basil Pesto​

​Radish Top Pesto​

Follow the same basic formula and switch out your greens!

How to Use Pesto

• Spread on bread – Slather it on toast, focaccia, or grilled cheese to add amazing flavor.
• Swirl into soups – Drop a spoonful into tomato soup, minestrone, or even chicken noodle for a flavor bomb. Since I primarily make soup in the fall and winter, I drop a preserved pesto cube into my soups, and it's amazing!
• Toss with roasted veggies – A little pesto over hot roasted potatoes, carrots, or zucchini is a magical combination.
• Use as a marinade – Thin with a bit of olive oil and marinate chicken, fish, or tofu.
• Top eggs or pizza – A spoonful on fried eggs or drizzled over pizza just before serving adds great flavor. Sometimes we use pesto as a replacement for pizza sauce.

Ways to Preserve Pesto

If you've got as much basil as I do, you're gonna need to preserve some of that goodness...here's how!

• Freeze in cubes – Spoon into an ice cube tray, freeze, then store in a bag for quick single portions.
• Top with oil – Store in a jar and cover the surface with olive oil to keep it fresh in the fridge longer. It will last a week-ish.
• Mix and freeze – Stir into butter or cream cheese, then freeze for instant spreads.

I hope this makes your harvest season a little easier!

Happy pesto-ing,

Jodie