The right sauce is the key to transforming a dish from average to extraordinaire. With Summer in full swing, having an easy, no-cook sauce at your disposal means less cooking indoors and more time to enjoy Summer's finest. When fresh herbs and produce are abundant, pesto is the "besto".

"A well-made pesto is a thing of beauty: Fresh, green, cheesy, and nutty, this no-cook sauce has it all and goes with just about everything."- Bon Appetit https://www.bonappetit.com/test-kitchen/common-mistakes/article/pesto-commo… Introducing our perfect pesto recipe, featuring Cherchies® Basil Pizzazz Blend and Cherchies®Garlic Seasoning Blend.

What is Traditional Pesto?
Although the essential ingredients of traditional pesto (Pesto alla Genovese) are basil, garlic, pine nuts, hard, salty aged cheese (Parmigiano, Pecorino Romano, etc.), olive oil, and a bit of salt to taste, pesto lends itself to creativity with whatever herbs (mint, parsley, cilantro, etc.), nuts (any kind), etc. you have on hand (Different regions of Italy use whatever herbs they have on hand, sometimes even a mixture). This is where our version deviates from the classic with the addition of two seasoning blends, Cherchies® Basil Pizzazz and Cherchies® Garlic Seasoning. Our version takes this pesto recipe over the top.

How to Make Pesto?
To save time, we also deviated from traditional pesto making (crushing the ingredients with a mortar and pestle) and mixed the ingredients in a food processor instead. The result? A vibrant emerald green sauce, full of flavor, aroma, and texture, is the perfect sauce for almost anything.

What to do With Pesto?
Although the recipe possibilities are endless, some of our favorite uses for pesto are as follows:

Mix it in with pasta (of course) for a quick and easy meal.
Add it to fresh tomatoes and mozzarella to create an easy classic Caprese Salad.
Spread it on fresh ciabatta, and add tomatoes and Mozzarella for a delightful Caprese Sandwich.
Add to flavor soups or sauces.
Add to meatballs or burgers for an outstanding flavor burst.
Turn it into a quick and easy dip when added to sour cream (or Greek yogurt) and mayonnaise.
Mix it in with softened butter for a tasty compound butter.
Use it as a sauce for pizza instead of pizza sauce.

So many more ideas!

So, when you have an abundance of Basil in your garden from your CSA share or your neighbor, make our perfect pesto. It’s quick and easy and is the perfect sauce for almost anything. What’s your favorite use for pesto?

Thanks for stopping by:) Comment below if you have tried this recipe or have some to add. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

2 cups fresh Basil leaves
1 clove garlic
1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning (or Cherchies Garlic 'n Herbs No Salt Seasoning)- more to taste
1 teaspoon (tsp) Cherchies® Basil Pizzazz
1 cup spinach
3 Tablespoons (Tbsp) walnuts (or pine nuts), lightly toasted
1/2 cup grated Parmesan cheese
pepper (to taste)
1/2 cup extra-virgin olive oil

Preparation

In a food processor (or blender), combine the basil, garlic, Cherchies® Garlic Seasoning, Cherchies® Basil Pizzazz, spinach, and pine nuts. Process until finely chopped. While the food processor is running, slowly drizzle the olive oil until the mixture is a smooth, thick paste. Add pepper to taste.

Once the pesto is to desired consistency, remove from processor and scrape contents with a spatula into a medium bowl. Stir in parmesan cheese by hand and enjoy on sandwiches, pasta, etc. Refrigerate in an airtight container.

*Note: Pesto is best served immediately, as it tends to brown if not used right away. My trick, add spinach! Sneaky, huh? The spinach in the recipe allows the pesto to remain green for some time in the refrigerator. The result is perfectly green pesto. Enjoy!

*Note: I have also heard that adding a thin layer of olive oil on top of your newly jarred pesto or covering tightly with plastic wrap (close to the pesto) is another way to prevent your pesto from turning brown.