Summer is almost here, which means fresh basil is about to be everywhere. Yay!

And you know I can’t resist a simple, versatile recipe.

Don’t get me wrong, I enjoy cooking but having to make dinner every day is enough of a chore even without illness. Add fatigue, pain, appointments, or one of those days where your brain simply isn't interested in making decisions, and getting a tasty meal on the table can feel like a lot.

This basil pesto is one of our household favorites because it instantly makes almost anything taste better.

Spread it on a slice of toasted sourdough for a quick crostini. Toss it with pasta. Drizzle it over roasted vegetables. Use it as the base for a simple vinaigrette. Add a spoonful to soup. It brings bright, fresh flavor to a meal without requiring much extra effort.

And when fresh basil is abundant, it's a great way to preserve some of that summer goodness for later.

Why I Love This Recipe

One of the things I appreciate most about pesto is that it's flexible.

I usually use pistachios because I like the added texture, but pine nuts or walnuts work beautifully too. I also tend to use a little less olive oil than many traditional recipes call for because I’ve found that a thicker pesto freezes better. Since I usually double the batch, that means I always have some on hand for an easy meal.

That's the beauty of simple recipes—they don't have to be perfect to be delicious.

Easy Basil Pesto Recipe

Ingredients

• ⅔ to 1 cup olive oil

• 1 garlic clove, peeled

  • Shortcut: Jarred minced garlic works too.

• 1 cup grated Pecorino Romano or Parmesan cheese

• ¼ cup pistachios

  • You can also use pine nuts or walnuts.

• 2 cups fresh basil leaves

• Salt and pepper, to taste

Directions

1. Pour the olive oil into a blender or food processor.

2. With the motor running, add the garlic and process until pureed.

3. Add the grated cheese and pistachios and process until smooth.

4. Add the basil and process again until well combined.

5. Season with salt and pepper to taste.

6. Enjoy immediately or store in the refrigerator until ready to use.

A quick note: If you plan to freeze your pesto, I recommend using the smaller amount of olive oil. The thicker texture freezes really well, and you can always add a little more oil later when you're ready to use it.

Pesto Freezing Hack

There are lots of ways to freeze pesto, but this method has become my go-to.

Line a sheet pan or tray with wax paper. Spread the pesto into a thin layer and place it in the freezer until solid.

Once frozen, cut the pesto into triangles (or whatever shape makes you happy) and transfer the pieces to a freezer friendly container or reusable silicone freezer bag.

I love this method because I can grab exactly the amount I need without having to thaw an entire container or leaving my ice cube trays with a faint smell of garlic.

It's simple, practical, and helps me make the most of fresh basil season.

And honestly, that's my favorite kind of kitchen shortcut—the kind that makes eating well a little easier on the days when energy is limited and cooking feels like one more thing on the list.

Here's to simple recipes, abundant basil, and having a few delicious shortcuts tucked away for the days you need them most. Happy eating!

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