How to Make a Basil Pesto Recipe with Freeze Method
This is a Jeff Brown classic - for as long as I can remember he has gardened, and basil and beefsteak tomatoes have always been in the springtime planting lineup. For when June turns into July, and the Oklahoma heat turns from hot to hotter, then basil and the tomatoes are ready for sandwiches. And when paired with a beautifully crusty sourdough, it is quintessentially summer vibes.
Ingredients
- 2 cups fresh basil
- 1/2 cup pecans
- 2 tbsp fresh lemon juice
- 1 clove garlic crushed
- 1/4 cup olive oil
- 1/4 parmesan cheese shredded
- 1/4 tsp salt
- Sprinkle of pepper
Instructions
- In a food processor, add the basil, pecans, garlic, parmesan, salt and pepper. Pulse several times.
- Add in the lemon juice and olive oil and pulse until the mixture is smooth.
- Enjoy on sandwiches, salads and pasta! Perfectly summer!