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Fresh Basil Pesto

Looking for something to do with all the fresh basil from your garden? Combine with toasted pine nuts, garlic and parmesan cheese to create a tasty pesto to flavor up your food. This pesto goes well atop steamed fish, baked chicken or as the star ingredient in your next pesto pasta. Dress up some cauliflower or drizzle over tomatoes and mozzarella.

Most modern recipes, including this one, call for making pesto with a food processor to combine the ingredients. For a more traditional approach, try hand-chopping the individual ingredients. The individual components that make up this recipe will be less uniform, resulting in more distinct individual flavors among bites.


2 cups fresh basil, loosely packed

¼ cup toasted pine nuts

2 – 4 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).

2/3 cup Parmesan cheese, freshly grated

1/3 cup plus 2 tablespoons really good extra virgin olive oil

Sea salt and fresh-cracked pepper, to taste


1. Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic gloves and Parmesan cheese to food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.

2. Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.

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