My Mother's Famous Pesto

Growing up my mother always had a big vegetable garden in our backyard. There was a separate herb garden closer to the house as well. We were spoiled in that we always had fresh veggies for salads and herbs for cooking. I didn't even realize how cool it was, it just was normal to me. In the summer my mother always made tons of pesto because we would always have tons of basil. It was a given, no matter what. She makes the best pesto and it's such a perfect summer meal. Healthy and delicious and a great way to eat some greens without hardly noticing.

Lately, in my own brand new garden, I have quite the large basil plant as well. I also have kale and swiss chard, as well as lots of lettuce and all. I've been figuring out ways to prepare and eat so many greens without getting boring or repetitive. Then I realized I hadn't yet made pesto. So I called up my mother and got her famous recipe. I have since made another variation as well, using more of the other greens as well, which I will share later.

Pesto is great to make ahead in large batches and freeze for later. It also is great to just keep a batch in the fridge for the week and scoop out a spoonful as needed for single servings of pasta or on top of meat or fish. It's so easy and delicious there is no reason not to make some right now while summer is still sort of here.

{combine in food processor}
3 large garlic cloves
1/2 cup walnuts
3/4 cup grated parmesan cheese
1/2 cup olive oil

{add in and combine}
3 cups basil, packed
1/4 milk (add more if needed for consistency)

Super easy and delicious. Serve immediately over pasta, or store in the fridge or freezer in airtight container for later use. It's perfect to just scoop out a big spoonful over pasta (or meat, or fish) throughout the week, heating only what you need, as an instand meal starter- or finisher!