Seedsheet Pesto Recipe
We all love a fresh, homemade batch of pesto, but have you ever grown your own herbs to blend up? Not only is the taste better, but you'll also save money not buying large quantities of wilted basil at the grocery store!
Basil is a crowd-pleaser for the common main ingredient in pesto. In this version, we like to throw in some sorrel leaves too for an added lemony-zing. Once you become comfortable with using different greens & herbs in making pesto, you can stray from the recipe and make it "to taste". Start here with this blueprint, and adjust as you like (or based on what ingredients you have on hand)!
- 2 cups fresh basil leaves
- 1 cups sorrel leaves
- 1 clove of garlic, peeled
- 1/4 cup Parmesan cheese
- 1/2 a lemon, juiced
- 1/4 cup pine nuts
- 1/2 cup good quality olive oil
- S & P to taste
- In a food processor, add your homegrown basil & sorrel, garlic clove, cheese, lemon juice, and nuts and pulse. (If the basil doesn't all fit at once, add in what you can and once you process it, the volume will shrink down making room for more leaves!)
- Slowly pour in the olive oil until reaching your desired consistency.
- Add in salt and pepper, tasting frequently!
- Pour into ice cube tray to freeze. Store frozen pesto cubes in plastic ziplocs until ready to use.
- Spread on slices of toasted baguette and top with fresh tomato slices for a delicious appetizer!
- Use in eggs to brighten up a breakfast scramble