Basil Pesto

I harvested my basil today. Nothing tastes as good as something fresh from the garden–especially fresh basil.

Basil Pesto

2-3 cups loosely packed basil leaves
1-2 garlic cloves (it gets stronger as it sits….)
1/4-1/2 cup pine nuts (I’ve used walnuts and almonds before, too.)
1/2 cup good-quality Parmesan cheese, grated
good-quality olive oil
sea salt

Wash and dry the basil. I usually use my salad spinner. Place the leaves in a food processor or blender. Pulse to chop the basil. Add the garlic, nuts, and cheese. Continue pulsing until a paste forms. With the food processor running, slowly drizzle the olive oil through the feed hole until the pesto starts to come together and form a smooth sauce. Add some salt a little at a time. You may not need much because of the salt from the Parmesan. Serve immediately or store in your fridge for up to a week. If you are going to store it, drizzle a little extra olive oil on top to prevent it from turning brown.

Serving suggestions:

Toss with hot pasta
Sandwich spread–really good with a roasted or grilled veggie wedge
Top Brie with some pesto and bake–eat with bread or crackers
Mix in with spaghetti sauce
Eat it on baguette slices

You may also like


  1. Yum! What is better than basil? Not much (maybe strawberries). I added some (Trader Joe’s) pesto to a vinaigrette I was making last night…it was quite yummy.

Leave a Reply

Your email address will not be published.