Back in June, I planted basil, not realizing just how well it would thrive over the summer here in Maryland. Between the warm days and all the summer rain we get, my basil practically took off on its own. Before long, I had a lush, green supply ready for harvesting. There’s something special about stepping outside, picking fresh herbs, and bringing them straight into the kitchen.

This week, I decided to put that abundance of basil to good use by making a classic Pesto alla Genovese. It’s fresh, vibrant, and simple to make, with ingredients that blend together beautifully. Perfect for pasta, sandwiches, or even as a dip.

Pesto Alla Genovese
A recipe for classic Italian basil pesto

Ingredients:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup nutritional yeast (or grated Parmesan cheese)
• 6–7 garlic cloves
• 1/2 cup extra virgin olive oil
• Salt, to taste

Instructions:

1. Combine basil, pine nuts, Parmesan (or nutritional yeast), and garlic in a food processor. Pulse until finely chopped.
2. With the machine running, slowly add olive oil in a steady stream until the mixture is smooth.
3. Season with salt to taste.
4. Enjoy on your favorite dish!

Making pesto from my own homegrown basil feels so rewarding. The rain and sunshine worked their magic this summer, and I get to enjoy the payoff, fresh pesto, straight from my garden to the table.

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