Pesto is one of my summer staples. Flavorful, with hints of garlic, a well favored green, and abundant in garden herbs. There is something so inviting about the robust fragrance of the basil taking over our kitchen. To me, it declares “summer is here.”

Basil is one of my favorite taste and scent in the world. It compliments so many dishes, from salads, to sweets. The smell is therapeutic, The name “basil” comes from Latin, basilius, “royal/kingly plant”, because the plant was believed to have been used in production of royal perfumes.

I have been wanting to make my own pesto lately, as basil grows in our garden, and while living in Tunisia, you always have pine nuts to compliment your tea. The one ingredient I did not have is parmesan. It can certainly be added per taste and preference, but believe me when I say, this combination is just perfect without it.

This recipe yield a very creamy pesto, which is unbelievable as a spread or dip. It can also be used as a marinade for your summer grilling. It is high in healthy plant fat from the pine nuts and olive oil, and virtually no carbohydrates.

If you are not restricting your carbohydrate intake, like us, you will deeply enjoy to dip some fresh, home baked sour dough bread into it and enjoy with your dinner. We ran out of our pesto in one day, and I’ll be making it again today to marinade some chicken for the grill.

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