Homemade pesto is one of my favorite summer things on the planet… except for my bikini ✨ 👙 ❤️🌱. We plant basil a few times throughout the summer just to make caprese salad & pesto for days. It is super easy to make and really makes an incredible light dinner.
Summer Pesto & clean hands
Summer Pesto
- 2-3 cups washed & packed cups organic basil
- 1/2-3/4 cup pine nuts
- 2-3 cloves crushed garlic
- 1/2+ cup olive oil
- 1/2+ cup Parmesan (we shred ours in the Vitamix)
- Himalayan salt to taste
Place all ingredients into your Vitamix (just so you know if I had a third child I would name it after this machine, I love it that much❤️❤️❤️) or food processor. Blend until smooth. Add enough olive oil to create a nice consistency & enough cheese to make you happy❤️🌱 Freeze the leftover sauce in ice cube trays & store in freezer bags for summer dinners in the colder months✨
We serve it with zucchini noodles made with our Spiralizer. It is the most incredible way to eat like 5 zucchinis in one meal🌱and we actually prefer them to any other noodles. Lightly sauté the noodles in olive oil and just a bit of garlic & drain well before serving. Then smother in pesto❤️ or whatever sauce you are loving.
Teaching your kids to love making real food & celebrating seasonal harvest is a LONGEVITY TOOL for them & their future families 🙌🏼✨❤️
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Here is the link to the Spiralizer we use
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Love & Zucchini, Celeste
Barefoot and Well 