There are not many things that smell to me like summer as much as fresh pesto. The smell of basil and garlic seems to fill up my senses and transport me to a garden bursting with huge plants and the hint of soil smell in the air. When chatting with the Renowned author, teacher, speaker, Deborah Blake on my Podcast Series, Conversational Witchcraft, we learned we had the same love for fresh herbs. This recipe is one you can make a ton of when Basil and fresh herbs are in season. Freeze the leftovers and have these summer flavors year round!
¼ cup water
Juice from 1 lemon
2 cups fresh basil leave (no stems)
½ cup curly parsley
¼ cup fresh mint
¼ cup baby arugula
3 cloves garlic
½ cup Parmesan Reggiano cheese
Salt and Pepper to taste
3 Tablespoons Cucina Aurora Roasted Garlic Infused Olive Oil
½ cup toasted pine nuts *optional – substitute toasted walnuts
Fill a large blender or large food processor by layering the ingredients in the order in which they are written above. Note – putting liquids at the bottom of the blender helps to blend more easily. Blend until smooth. If you the mixture is too thick or not breaking down add more water by the Tablespoon-full until desired thickness. Serve this over warm tortellini, spread on crostini for brochette, or use on pizza in place of tomato sauce.