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Summer Garden Pesto

Summer Garden Pesto in a blue and white bowl with fresh cheese on top

I grew up eating pesto all the time thanks to my dad's garden and amazing cooking skills! The secret is making a big batch when you have tons of fresh greens in the summertime, and freezing it in ice cube trays. Then you can pop out a little pesto whenever you need it! Check out all the ingredients, tips, and more below.


-You could give the greens a rough chop at any point during the day as long as they stay covered in the fridge

-Same with the cheese- you can grate that ahead of time (freshly grated cheese is always better than storebought in my opinion- it's worth the extra 2 mins of effort if you can swing it!)


-You can use any nut here. I like walnuts but a more traditional pesto recipe calls for pine nuts. Pistachios or almonds would be great too

-To make this vegan you can omit the cheese


-Cannot recommend enough storing the leftovers in an ice cube tray in the freezer. Then you have fresh pesto all year round, and you don't have to defrost a massive container all at once


The recipe:

Summer Garden Pesto

Prep time: 5 minutes

Cook time: 5 minutes

Serves: Makes about a cup of pesto

For the pesto

1/4 cup freshly grated parmesan cheese

1/3 cup walnuts

1 cup herbs (I used rainbow chard leaves, basil, and bok choy leaves)

Olive oil drizzled in until you reach your desired consistency

Salt and pepper to taste


  1. Grate your cheese and give a very rough chop to your greens

  2. Add your cheese and nuts to a food processor and pulse a few times

  3. Add in your greens and pulse a few times

  4. Drizzle with olive oil and pulse until you reach your desired consistency. I would start with about 1/4 cup and go from there

  5. Add salt and pepper to taste (go easy on the salt if you are using cheese as the cheese is salty)

  6. Top with some more cheese

  7. Serve and enjoy!



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