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Summer means PESTO

written by

Hannah Hale

posted on

September 1, 2026

Summer is winding down, but I'm still loving the tastes of summer with fresh fruits and veggies every single day right now! 

One of the things I love (and grow) every summer is basil. Basil seems to embody summer to me because it just tastes so fresh, and it brightens any dish I add it to! I also grow basil every year because we love to add it to our water for a bright infusion when we're especially hot. We like it on our weekly made-from-scratch pizza. I like basil because it helps repel bugs like mosquitoes, so it's nice to have around the house.

I also grow basil because I love PESTO. (Find my recipe below.)

I love to add pesto to any dish I can - because it's yummy, and because I know basil has many health benefits. When paired with high-quality olive oil, fresh garlic, and pine nuts, it's really an amazing food.

Basil contains powerful antioxidants like flavonoids and polyphenols that help protect your cells from oxidative stress. It also contains Vitamin K, potassium, and magnesium. The oil found in basil leaves is naturally antimicrobial and antiviral and may help provide natural protection from bacteria (hello school, playgrounds, parks, and picnic tables!). 

Basil is also considered a cooling herb that may help reduce heat-related stress or inflammation caused by hot weather. The adaptogenic properties of basil mean it may help your body adapt to stress, balance cortisol levels, and improve mental clarity. I don't know about you, but I need all the mental clarity I can get these days!

The other main ingredients of pesto, garlic and olive oil, also contain antioxidants that can help reduce inflammation and support overall health. 

Garlic contains compounds like allicin that have anti-inflammatory and antimicrobial effects. Garlic is also known for its immune-boosting properties due to its antimicrobial and antiviral compounds.

    Olive oil contains oleocanthal, a compound with anti-inflammatory properties similar to ibuprofen. It also provides Vitamin E and healthy fats. These healthy fats provide even more Omega-3s than just eating grass-fed meats alone. Remember, Omega-3s are essential for brain health.

    Who knew there were so many health benefits in something so yummy? (I mean, besides you and me, because we already eat grass-fed meat. 😉)

    Ok. Ready for your Quick and Easy Pesto recipe? Here you go:

    4 cups fresh basil leaves

    2-3 cloves of garlic (I tend to add more!)

    1/4 cup Parmesan cheese (may be omitted for a dairy-free version)

    1/2 cup high-quality olive oil

    1/4 cup pine nuts 

    Salt and pepper to suit your taste (I ONLY use Redmond Real Salt)

    A dash of lemon juice (about 1/2 teaspoon)

    So, we all know we can add pesto to pasta dishes, and it's an instant culinary elevation. But how else can we incorporate it into our weekly diet?

    Here are my top 3 Perfect Pesto Pairings for this summer. 

    1. Brisket with Pesto Aioli
    2. Pesto Smothered Pork Chops
    3. Spatchcock Grilled Chicken with Pesto
    4. (Bonus!) Summer veggie salad with Pesto

    These are recipes from my own kitchen creations and have proved hits with family of all ages.

    1. Brisket with Pesto Aioli: Cook your brisket LOW AND SLOW. I recommend thawing your brisket, seasoning with salt and pepper, and cooking it tightly covered at 200 degrees for 10-14 hours. Next, mix two parts pesto with 1 part mayonnaise (I make my own with avocado oil) and a little extra garlic to make your aioli. This aioli can be served as a drizzle or a dip. We like to pair ours with homemade oven-baked fries for our side dish.
    2. Pesto Smothered Pork Chops: Thaw your pork chops and coat with pesto in a zip-top bag or bowl with a lid. Return to the refrigerator and allow it to marinate 2-8 hours. When ready to cook, grill over medium heat for about 20 minutes or until a meat thermometer reads 145 degrees. Remove chops from heat, and let them sit 5 minutes before cutting or serving. OPTIONAL: Cover and cook in a crockpot on low for 7-8 hours or on high for 4-5 hours.
    3. Spatchcock Grilled Chicken with Pesto: Spatchcock a whole chicken (cut out the spine and open the bird flat), and season as desired. Preheat a grill to 400 degrees. Once your grill is up to temperature, use indirect heat to grill your chicken. Place the bird skin-side down on the grill for 6-10 minutes. Flip the bird over and continue cooking for 40-45 minutes. (You want an internal temperature of 165 degrees.) When done, serve with pesto drizzled on top, or mix 2 parts pesto, 1 part mayonnaise, a splash of lime juice, fresh cilantro, and a pinch of smoked paprika into a mouth-watering sauce. Serve your favorite summer veggies on the side.
    4. BONUS idea - Summer veggies salad with pesto: slice cucumbers, purple onion, and bell pepper. Dice fresh tomatoes. Toss together with salt. Add pesto and just a drizzle of balsamic vinegar for a bright, refreshing side dish to any pasture-raised meat.

    Not only is pesto delicious, but it's also seasonally smart and nutritionally beneficial! If you try any of these ideas, or have your own favorite uses for pesto, I'd love for you to let me know. (Have you ever frozen pesto for a reminder of summer during a different season?)

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