Basil Pesto

Pesto is great on pasta, in wraps, as a spread for crackers, etc.  You can even put a little in a decorative jar, tie it off with a ribbon and give as a hostess gift!  So, everyone should have a pesto recipe in their repertoire.  If you don’t, this is a great one to fall back on.


  • 2 cups packed heavily fresh Basil leaves, chopped coarsely (remove main stem vein if desired)
  • 1/3 cup pine nuts (pignoli)
  • 1/3 cup extra virgin olive oil
  • 2 – 4 garlic cloves, minced (depending on how much you like garlic)
  • 1/4 cup grated fresh Parmesan cheese
  • Salt to taste


  1. Place all ingredients in a small food processor, you could even use a coffee grinder. If using a grinder, add the pine nuts and garlic first, and grind.
  2. Add olive oil, basil leaves (in batches), salt, and Parmesan cheese.  Grind well.
  3. Stir frequently to get all the leaves to move down to the blade.

Recipe makes about 1 cup of Pesto.


  • Pesto can be frozen.  A great way to do this would be to divide the recipe into small containers (4 oz size works well) and freeze.  Move to refrigerator to defrost.
  • Making Pesto is not rocket science.  If you add/subtract a little more or less of any ingredient, it will still taste good. You could also experiment with different types of nuts (walnuts are a good choice) as well as adding other ingredients, such as tomato, roasted red peppers, etc.
  • Basil leaves tend to turn dark where they are torn or cut, and also after made into Pesto, so don’t worry – it’s normal, and they are still good.

We’d love for you to share your favorite Pesto recipes and/or uses below!




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One Response to Basil Pesto

  1. realfunfood says:

    I love pesto!! I just posted a recipe today actually for Mediterranean-inspired baguettes and it features a pesto base. Pesto is good on so many things 🙂 I’ve even made a strawberry basil pesto sauce from a recipe I found online and it was divine.

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