Homemade Basil Pesto

It's the besto!

UPGRADE HERE: Get all of my Full Recipe Breakdowns, Notes, Macros and More!

---

Recipe Highlights:

• Making your pesto in a mortar in pestle helps create a silkier and creamier emulsion that also avoids some of the more bitter flavors that a food processor can impart.

• Using a high quality extra virgin olive oil and Parmigiano Reggiano brings a better overall depth of flavor.

• Optionally mix in a touch of lemon juice at the end for some zesty acidity.

• Local Summertime basil is notably sweeter than basil you can normally find year round.

---

Table of Contents:

• Summer Basil Pesto is the Besto
• Ingredients to Consider
• Mortar & Pestle vs a Food Processor?
• Homemade Pesto, Fried Eggplant & Mozzarella Sandwich
• Quick and Easy Pesto Zoodles
• Youtube Video
• Recipe Mods and Notes
• Full Recipe
• Macros
• Comments

---

Summer Basil Pesto is the Besto

Summer basil pesto is wonderfully sweet and delicious. While you can (and should) make pesto year round if you run into some nice looking basil at your grocery store, the basil that you can find at a local farmer’s market in the Summertime just hits different.

Summer basil is bountiful, with large bouquets of basil being sold of at much better prices for the volume than you’d find in any store (possibly outside of a costco type situation).

Summer basil is sweet! This is a huge difference and is really noticeable when you do a ‘leaf to leaf’ taste test (if thats a real thing).

---

Ingredients to Consider

When making a homemade pesto, you’ll notice that there are really only a few ingredients.