| photography by andie furber |
In the spirit of slow summer living, I've been spending a lot of time outside in my parents' garden. Growing your own food takes time, patience, and perseverance, and I love soaking up that energy whenever I visit. There's something incredibly satisfying about cooking with ingredients you've watched grow into something you can gather for dinner.
This homemade pesto is one of my favorite ways to celebrate the abundance of summer, and a reminder that the simplest meals are often the most memorable. Made with fresh basil leaves from my parents garden, I've been putting it on absolutely everything.
| photography by megan trindell |
Here's how to make it at home:
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Lightly toast the pine nuts in a dry skillet over medium heat until fragrant and golden. Let them cool completely.
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Add the basil, toasted pine nuts, Parmesan, garlic, and a pinch of salt to a food processor. Pulse until everything is finely chopped.
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With the motor running, slowly drizzle in the olive oil until the pesto is smooth. Add a splash of water if needed to loosen the consistency.
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Taste and adjust with more salt, Parmesan, or olive oil as desired.
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Toss with hot pasta, spoon over grilled vegetables, spread on sandwiches, or store in an airtight container in the refrigerator for up to a few days. To keep the pesto bright green, pour a thin layer of olive oil over the surface before refrigerating.