Freedom Friday: Easy Pesto Recipe for Leftover Basil

November 1, 2013

I don’t know about you, but my mom has basil by the truckload left over after the summer veggie garden season comes to a close. Usually she freezes it and thaws it for use in all kinds of cool dishes, but this year my husband decided to make something amazing and unbelievably simple from our ample supply of this delicious and aromatic green plant: simple pesto. Pesto can sometimes be dismissed as difficult to make, hard to keep and sometimes a bit too pine nutty, but my amazing at-home-chef of a husband, Chris, created the perfect, spreadable, freezable recipe. Enjoy it on a veggie burger, some allergen-free pasta (TruRoots makes a good one!) or even in some soup.


Simple & Delicious Easy Pesto Recipe

7 cups fresh, roughly chopped basil leaves

1/2 cup pine nuts

3 tbsp olive oil

3 cloves garlic, minced

pinch sea salt

pinch black pepper

Chop basil in food processor on low and slowly add in pine nuts and garlic and continue until all chopped and mixed throughout

Add oil a teaspoon at a time and continue to process on the “puree” setting

Add salt and pepper and process on low

Remove from food processor and enjoy!

Also on Freedom Friday: Mushroom and Rice Noodle Stir Fry

Easy Cast Iron Veggies



Photo: Kate Coffey

Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.


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