Wondering what to do with all that basil? Pesto unites those luscious Mediterranean flavors we look forward to savoring each summer. Sweet Basil is easy to grow and is the fresh green star of any pesto recipe.  Try our Greek Pesto and Tomato Basil Pesto Sauce recipes.

Growing Sweet Basil –

Sweet Basil is an annual herb that grows profusely in many home, kitchen gardens each summer. Even though Basil is considered an annual, a volunteer plant may appear in your garden from a seed that fell into the soil and germinated from last year’s planting. The more you pick this culinary herb, the more it will grow. It is sensitive to cooler temperatures and frost. Sweet basil transplants well and can be easily grown in a greenhouse or solarium.

Here are two recipes we’ve enjoyed this summer. I hope you enjoy them too.

Greek Pesto

2/3 c. fresh, sweet basil

2 T. pine nuts

1/3 c. extra virgin olive oil

2 T. feta cheese

Sea salt, to taste

Onion powder, pinch

Directions: Chop fresh basil leaves and nuts in a food processor. Add cheese and pulse to combine.  Slowly add olive oil and seasonings, to taste and pulse until mixture is thick.

Serving Suggestion:  Spread on Italian bread.


Tomato Basil Pesto Sauce

1 c. packed, fresh, sweet basil

1/3 c. extra virgin olive oil

 1/4 to 1/2 c. fresh tomatoes

2 T. pine nuts

2 cloves, garlic

2 T. parmesan cheese

Sea salt, to taste

Directions: Add all ingredients to Vitamix. Start on low speed and slowly increase to high.  Mix until smooth.

Serving suggestion:  Serve on Portabella mushroom caps or over ravioli.

Storing Pesto –

Leftover pesto should be refrigerated. Freeze abundance in lightly oiled ice cube trays or mini muffin pans.

Deborah Tukua is the editor of Journey to Natural Living Magazine. Visit http://journeytonatliv.com for more great articles, recipes and tips.