Camille’s Basil Pesto

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If you have a garden of your own, I hope your basil is growing aplenty! When Xander and I were in PA while John was traveling for work, I was treated to some of the freshest foods around — goodies right from my dad and Camille’s garden! Camille’s basil was beautiful and they were nice enough to send me back with some so I could make pesto for us at home as well!

Camille’s Basil Pesto

by Katie Heddleston

Prep Time: 10-15 minutes

Ingredients (~1.5 cups)

  • 1 cup packed fresh basil leaves
  • 1/2 cup fresh parsley
  • 1/4 cup freshly grated parmesan or romano cheese
  • 1/4 cup English walnuts, toasted
  • 1/4 cup olive oil
  • 1/4 cup chicken or vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • about 3 cloves garlic

Instructions

Place garlic in processor/blender and grind.

Place rest of the ingredients in the blender and blend until smooth.

Use immediately, refrigerate for up to 5 days or freeze.

Enjoy!

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Camille and I made a gluten-free pizza crust using Bob’s Red Mill mix and enjoyed pesto as our “sauce” topped with fresh mozzarella. When the pizza was finished, we then topped it with fresh tomatoes from the Amish farm (dad’s garden tomatoes aren’t turning out too well this year- sad face). So So So delicious!

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What’s your favorite way to eat pesto?

Comments

  1. 1

    YUM! I’ve been really into pesto lately. I like that this one has walnuts. Your pizza looks delicious!

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