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Fresh Basil Pesto

We have one Basil plant in our garden but it has been very productive...
(I don't know how Buzz managed to keep it going through our Texas summer)
It seems like in the past most of this herb went back into the ground as compost; 
this year, I'm finding as many ways as I can to use it.
This recipe makes 1 cup of Pesto and it's delicious!

Fresh Basil Pesto
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano Cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic gloves, minced
  • Salt and freshly ground black pepper to taste
  1. Combine the basil in with the pine nuts, pulse a few times in the food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and pulse again until blended.  Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, 
or spread over toasted baguette slices.

Makes 1 Cup 
Simple Recipes                    


  1. This recipe sounds delicious.
    I've never tried making my own pesto, despite always having a basil plant on my kitchen windowsill.
    Thanks for sharing your recipe.

  2. What a yummy recipe. I bet this would be good spread on a pizza too!

  3. Loving the recipe! So glad you shared it with us. I am anxious to make and enjoy it. I hope it will turn out as good as yours.


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