Pesto

My Summer Pesto: A Taste of Sunshine, All Year Round

As a busy working mom, finding time to cook can feel like a Herculean task. But there are certain recipes that are so simple, so flavorful, and so versatile, they become lifesavers. This lemon basil pesto is one of those recipes. It's the culinary equivalent of a perfectly fitted blazer – effortlessly chic and adaptable to any situation.

The magic begins in my garden. Every summer, I cultivate a vibrant patch of lemon basil, its fragrant leaves promising a taste of sun-drenched days. This isn't your average basil; it possesses a bright, citrusy zing that elevates any dish. The pesto I create from this fragrant herb is more than just a condiment; it’s a celebration of summer, captured in a jar and ready to be savored throughout the year. I often find myself adding a spoonful to pasta, spreading it generously on sandwiches, or using it as a vibrant topping for grilled chicken or fish. The possibilities are endless!

Making the pesto is surprisingly straightforward. The key, I’ve discovered, is using a mortar and pestle. I know, it seems old-fashioned, but the process of slowly grinding the ingredients releases the most exquisite flavors. It’s a meditative ritual, a moment of calm amidst the chaos of daily life. I gently pound the garlic, sea salt, and basil leaves, releasing their fragrant oils. Toasting the pine nuts before adding them lends a delightful creaminess to the final product, and grating my own Parmesan cheese adds a touch of homemade elegance.

The beauty of this pesto extends beyond its immediate deliciousness. Because the recipe is so easy, I can whip up a large batch – the perfect solution for a busy week. And that's where the magic of freezing comes in. I fill small mason jars, ensuring the pesto is submerged in olive oil to prevent oxidation and maintain its vibrant green hue. These little jars become my secret weapon, transforming a simple weeknight dinner into something special, a reminder of the vibrant flavors of summer, whenever I need it.

What’s more, this pesto is incredibly adaptable. Want something spicy? Toss in some red pepper flakes. Craving a richer flavour? Add a touch of walnuts. You can experiment with different herbs and nuts to create your signature twist. I’ve even added sun-dried tomatoes for a burst of intense flavor – the variations are endless, limited only by your imagination. I’ve had success using arugula instead of basil, creating a wonderfully peppery pesto with a touch of bitterness that balances the rich flavors of the Parmesan.

This pesto isn't just about convenience; it’s about connecting with the rhythms of nature. The act of growing the basil, harvesting it at its peak, and transforming it into this vibrant condiment is a deeply satisfying experience. It's a reminder to slow down, to appreciate the simple pleasures, and to savor the tastes that bring joy and nourishment to our lives. So, grab a mortar and pestle, some fresh lemon basil, and let the summer flavors flow!

So, the next time you're looking for a simple yet elegant addition to your culinary repertoire, give this lemon basil pesto a try. You’ll be amazed at how a few simple ingredients can transform your meals and your mood. It's more than just a recipe; it's a little slice of summer sunshine, ready to brighten your table all year long.

Step-by-step

• Use a pestle and mortar and not a food processor.
• Toast the pinenuts to get a creaminess rather than a nuttier flavour.
• Once made, put in a jar and cover the pesto with olive oil, this will stop the pesto from oxidizing and turning a dark colour.
• Make lots and freeze it! Again put in a mason jar top with olive oil and freeze. Now all winter I have the taste of my summer garden!
• Do not use the stems of the basil, as it will turn your pesto very bitter tasting.
• You can add sun-dried tomatoes or use arugula instead of basil.
• Put some of your garlic, sea salt and basil leaves into the mortar and use the pestle to pound the mixture.
• Now add the pine nuts and continue pounding.
• Place this mixture into a separate bowl and add the Parmesan cheese and lemon juice.
• Add enough olive oil to get the consistency you desire. I normally add less, as I top my mason jars with the olive oil so that oil gets mixed in.