End of Summer Basil Pesto

Our partners at Three Sisters in Ipswich grow lots of beautiful, fragrant basil, and the Root kitchen team did not want to waste one bit of it! This quick and easy Basil Pesto recipe uses every part of the basil plant, including the stems if they aren’t too woody, and is a great way to maximize and preserve your basil harvest (or the bunches you have picked up at the farmers’ market!) It is delicious fresh and also freezes well, allowing you to have a taste of summer in the dark days of winter. Give it a try, and let us know what you think!

Basil Pesto

Recipe yield: 1 cup

Ingredients:

  • 4 oz chopped basil, (remove woody stems)

  • ¼ cup + 2 Tbsp Olive oil/canola oil

  • ¼ cup Water

  • 1 Tbsp Red wine vinegar

  • 1 tsp Kosher salt

  • ½ tsp Ground black pepper

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. Combine all ingredients in a blender-safe container.

  2. Blend with a stick blender. Taste for flavor and texture.  Add oil or water if needed.

  3. Store in an airtight container in the fridge or freezer.

Faith Emerson