Late August gardens are bursting with flavor, making it the perfect time to turn fresh herbs into a simple, versatile pesto. Our Culinary Medicine team created these recipes using seasonal ingredients, heart-healthy fats and nutrient-rich nuts and seeds.

Toss the pesto with ripe tomatoes and whole-grain pasta, spread it on pizza or spoon it over bruschetta for a fresh taste of summer.

Ingredients  

• 2 cups fresh basil leaves, picked
• 1/2 cup parmesan cheese, shredded
• 1/3 cup pine nuts 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• To taste: salt, pepper, lemon juice

Instructions 

• In a food processor, add all solid ingredients and pulse.
• Turn the processor on and slowly drizzle in oil until it is as loose as you like.
• Taste and season with salt, pepper and lemon.
• Use immediately or freeze.
   

Variation: Spring Garlic Scape Pesto

Ingredients  

• 1 cup garlic scapes, chopped
• 1/4 cup sunflower seeds
• 1/4 cup parmesan cheese
• 1/2cup basil leaves
• 1/2 cup extra virgin olive oil
• To taste: salt, pepper, lemon juice

Instructions 

• In a food processor, add all solid ingredients and pulse.
• Turn the processor on and slowly drizzle in oil until it is as loose as you like.
• Taste and season with salt, pepper and lemon.
• Use immediately or freeze.