One of the things I love most about summer is how fresh and vibrant everything feels, especially my herbs. This year, thanks to a very happy AeroGarden, I’ve got a bumper crop growing both indoors and out. That means one thing: it’s pesto time.
I ended up making two small-batch versions that pack big flavor. One leans bright and citrusy, the other deep and herbaceous. And both are just waiting to be tossed with pasta, spooned onto toast, or drizzled over grilled veggies & potatoes.
Shiso/Mint Pesto
Citrusy, herby, and just a bit spicy
- 1/2 cup shiso leaves
- 1/2 cup mint leaves
- 1/4 cup parsley
- 1/4 cup pine nuts (toasted)
- 1 clove fresh garlic (minced)
- Zest and juice of half a lemon
- 1/4 cup olive oil
- 2-3 tbsp grated parmesan cheese or Asiago
- Salt to taste (I usually skip the salt because I go heavy on the cheese)
If you don’t have shiso on hand (or can’t find it at the market), try using extra mint with a small handful of Thai basil to mimic the peppery brightness.
Basil/Herb Pesto
The more traditional bright and herby version.
- 3/4 cup basil leaves
- 1/4 cup fresh oregano
- 2 tsp fresh rosemary
- 1 clove garlic
- 2 tbsp pine nuts (toasted)
- 2-3 tbsp grated parmesan cheese or Asiago
- 4 tbsp olive oil
- Salt to taste (see my previous comment on salt)
If you only have basil available, just up the amount to one cup.
Let’s Cook!
Both versions come together the same way:
- In a food processor or blender, pulse the herbs and garlic.
- Add nuts and cheese. Pulse again. (for the shiso version, this is also where you’ll add in the lemon zest & juice)
- Drizzle in olive oil while blending until it’s your desired texture.
- Season with salt to taste.
I made about a cup of each and stored them in mason jars in the fridge for up to a week. For longer storage? Freeze in ice cube trays, then pop out what you need for pasta, veggies, or sandwiches.
These pestos are summer flavor in a jar. Whether you’re topping grilled veggies, swirling them into soup, or just dipping crusty bread, they add that just-picked pop of joy.
What’s your ultimate summer-fresh dish? Let us know so we can try it too!
Eat well friends!
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Michelle Cooks 
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