I love pesto. I not only make a ton of it in the summer when the basil is growing like a weed in my garden but also during the cold winter months because it is so easy. The pesto you buy pre-made in the store is never as good as homemade. 

 

I often make pesto out of a variety of herbs such as parsley, thyme, oregano, chives and of course a big bunch of basil. Sometimes I mix them all together, and other times I use basil only. I also like to use other nuts besides pine nuts. Some of my favorites are walnuts, pecans, macadamia, and pistachios. The nuts I do not mix up in a single recipe but use one type per batch. 

 

Pesto over a beautiful pasta is always lovely, but since we do not eat a lot of pasta, we usually put it over a protein like chicken, fish, or pork. We also mix it into a variety of grilled vegetables. I have even used it as an appetizer putting it in a bowl as a dip for fresh veggies, grilled pita bread, little sourdough crostini, and also sliced grilled sausages. 

 

You can leave out the cheese, and it still tastes terrific. I often do that and add a little extra lemon zest. It tastes so fresh and brings the feeling of summer right into your mouth.

 

Obviously, we have a love for this little green sauce in our home. I hope after you make it you will love it too. Give it a try in a couple of creative ways with a mixture of herbs or different nuts. 

 

Yield 2 cups

 

4 heaping cups of basil or mix in any additional fresh herbs of you like

1 large clove of garlic, chopped

⅓ cup pine nuts or walnuts

½ lemon, zested 

1 Tbsp lemon juice

½ cup olive oil 

½ cup parmesan cheese, finely grated

Salt and pepper

 

In a food processor blend the herbs and garlic into a paste-like consistency. Next add the nuts, lemon juice, and zest while pulsing until that mixes into the paste. While the processor is on slowly pour the oil through the spout. At this point, it should now have the consistency of a very thick sauce. Remove the pesto from the food processor into a bowl and stir in the parmesan cheese and season with salt and pepper to taste. 

 

Just Salt It, and enjoy!

Some of my favorite brands of gluten-free pasta are Banza, Jovial, and Divella Senza Glutine. 

 

Wine varietals I would suggest with the pesto are Chardonnay if you want something on the lighter side, or if you want something a little bolder, which we usually do, I would suggest a Pinot Noir. A couple of our favorite lower-priced Pinot’s are Elouan, Black Magnolia, and L’Oliveto