August Flavor Chart: Seasonal Herb for Every Home Cook. Easy Basil Pesto Recipe

Kitchen Brigade A Home Cooking Community. Fresh basil in a pot.

At KitchenBrigade.com, we celebrate seasonal cooking with monthly Flavor Charts, each highlighting a fresh herb or spice at its peak. This month’s star is fresh basil a farm-to-table favorite with a sweet, peppery, slightly minty flavor and a warm clove-like undertone. Whether you’re making a vibrant this easy basil pesto, layering it into a summer salad, or scattering it fresh over grilled vegetables, basil brings sunshine to every dish.

Fresh basil is best added at the end of cooking to preserve its delicate aroma. Enjoyed raw, it’s sweet yet peppery, and pairs beautifully with late-summer produce like ripe tomatoes, sweet corn, and stone fruit such as basil pesto with ripe peaches the sweet fruit balances basil’s peppery edge perfectly. For a quick seasonal dish, try a Peach & Burrata Salad with Basil Pesto Drizzle: simply layer sliced peaches with creamy burrata, scatter peppery arugula, and drizzle with pesto thinned with olive oil and lemon juice. Finish with toasted pine nuts, walnuts or pumpkin seeds for crunch.

The August Flavor Pairing Chart offers simple serving suggestions that pair well with Basil. Download for free compliments from Kitchen Brigade, this "Easy Basil Pesto Recipe" Don't forget to tell your foodie: friends and family who love to cook!

August Flavor Pairing Chart_ Basil .pdf

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My go-to?

It's my Homemade basil pesto spread on pizza dough before baking, or tossed with pasta, cherry tomatoes, and briny olives.

Tip

• For pizza pesto, I use a neutral cooking oil so it stands up to high heat.

• For pasta and salads, I reach for extra virgin olive oil to keep its rich, fruity flavor.

Kitchen Brigade, a Home Cooking Community Pesto ground using a pestle and Mortar.

Home made pesto not only tastes better, but it’s more cost-effective and a great way for home cooks to bring the farm-to-table philosophy to their own kitchens.

If your looking to make some pesto here's my 5 Minute - Basil Pesto recipe.

• 1/2 cup fresh basil leaves (packed)

• 1/4 cup grated Parmigiano Reggiano

• 1/4 cup extra virgin olive oil

• 2 Tablespoons pine or 4 halved walnuts

• 3 cloves garlic

• Salt and black pepper, to taste; read *Tip

Method:

1. If you are using a pestle and mortar; crush the garlic then add in the nuts, basil leaves and cheese mix together in a mortar with a pestle, then slowly mixing in the olive oil.

2. In a food processor or blender, combine basil leaves, toasted pine nuts, garlic, and cheese. Pulse until finely blended and slowly pour in the olive oil until the mixture is smooth and emulsified.

3. Season with salt and pepper to taste. If desired add a squeeze of lemon juice for an acidic note and extra brightness.

Use immediately or store in an airtight jar in the fridge for up to one week. To keep pesto bright green, drizzle a thin layer of olive oil on top before sealing.

*Tip: It's better to taste before seasoning only because the cheese and the crystals in the cheese naturally enhance the flavors of the basil, garlic and nuts by suppressing bitterness and amplifying umami notes. Umami is often called the “fifth taste” it’s a rich, savory flavor that makes food taste more satisfying and full-bodied. It’s what gives dishes a deep, meaty, or broth-like taste, even if there’s no meat. In your pesto, umami comes from ingredients like cheese and nuts, making the flavors feel rounder and more delicious.