Organic Emily

Fresh Basil Pesto


Nothing says summer like homemade fresh basil pesto!  I love to make mine with almonds instead of pine nuts because it tastes better and is a whole lot cheaper!  I use it on sandwiches, appetizers, in soups and pasta!


1 cup raw almonds

1 – 2 cups good quality olive oil

4 cups fresh basil

1 cup Parmesan cheese

Juice of 2 lemons

1-2 cloves garlic

Sea salt for taste

In a food processor blend the almonds until it becomes fine meal.  Add 1 cup olive oil and the basil.  Check the consistency and add more oil if too thick.  Add the Parm, lemon juice, garlic and salt.  Taste and check to see if more salt or oil is needed.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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