Summer Pesto and Pesto Butter

Summer Pesto

3 cups of freshly picked and washed basil leaves

3 cloves of garlic

1/2 cup of Parmesan Cheese

1/2-1 cup of Extra Virgin Olive Oil

Sea Salt and freshly ground pepper (about a tablespoon each)

In a blender add all of the above and starting with 1/2 cup of the olive oil. Blend until smooth. Add more olive oil to as you go to get very smooth. 

*You can freeze this and have fresh pesto all winter. Should last for 6 months.

Summer Pesto Add Ins:

Fresh Spinach, Mint, Pine Nuts, Walnuts, Pecan, Roasted Garlic, Roasted Red Peppers, Sun Dried Tomato and anything else you can image.

Pesto Butter

1 stick of softened butter

3 tablespoons of Pesto

Wax Paper 

Mix together well.  Place onto the wax paper and form into a log. Roll up in the paper and freeze. This will last for about 6 months. 

Pesto Uses:

Pasta, marinade for fish, shrimp, chicken or meat, spread on pizza, dipping sauce, add into soups, mix into meatballs, mix with marinara sauce, use as an Italian Chimichuri, use as a sandwich spread, etc.