That basil plant overflowing?

by Samantha Bacchus McLeod


Garlic, lemon juice, salt and pepper, cashews and peanuts, grated Parmesan, basil from that overflowing summer plant, Greek Olive oil. Pulse in a food processor. There ya go!

In Italiano – Aglio, succo di limone, sale e pepe nero, anacardi e arachidi, parmigiano, basilico, olio d’oliva. Macinare in un processore. Ecco!

It is so easy to use up these little ingredients around the home. How many of us buy a basil plant cause it is cute and smells great, then have no clue what to do when it grows big and happy?



  • 10 to 12 peeled cloves garlic
  • Juice of 1 lemon
  • salt and pepper to taste
  • 3 big handfuls or more of fresh, washed basil leaves
  • 1 cup Parmesan
  • 1 cup olive oil

(I love Greek olive oil because it is always of one varietal from one farm)


  • Layer into a food processor, pulse to a rough pureé, then pour the olive oil over and pulse to a finer finish.
  • Transfer to a clean glass jar, make sure the top is covered with olive oil to seal the pesto. Use up within 3 weeks.


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