Pesto makes for great, quick and easy Summer meals!  Serve with pasta, vegetables, or spread on a toasted baguette, or on sandwiches instead of mayo.  Broaden your pesto horizon by using fresh broccoli, kale or chard instead of basil for a wide range of nutrients and flavor.

Fresh Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Directions:

Combine the basil and pine nuts in a food processor, and pulse a few times.  Add the garlic, and pulse again.  Slowly pour in the olive oil while the processor is running, until blended.  Add the Parmesan, and blend again.  Add a pinch of salt and pepper, to taste.  Makes about a cup.  Store in a glass jar in the refrigerator for up to two weeks.

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Recipe originally posted here on Job Description: Mommy. Many thanks to Jessika for sharing!

We’re always on the lookout for some nutritious and delicious recipes!  If you’d like your favorite healthy recipe featured, email beth {at} naturalparentsnetwork {dot} com.  Please submit a quality picture with your recipe and refer to contributor guidelines for general directions.