Fresh Basil Pesto Recipe is filled with fresh basil, pine nuts and parmesan cheese, which is perfect for pastas, dips and sauces.
Fresh Basil Pesto Recipe is one of my favorite ways to spruce up pasta, pizza or use as a dip in appetizers!
Basil is one of my favorite herbs in the summer time. I have a plant by my kitchen sink and whenever I run my hand across it, it gives off that wonderful aroma of fresh basil.
Fresh Basil Pesto is made with pine nuts, which can be a little on the expensive side. So if you’re looking to save some money, try using these nuts instead:
- Almonds
- Walnuts
- Pistachios
We have several hundred pine trees on our mountain property that drops LOADS of pine nuts, so last fall we went and picked several pounds of fresh pine nuts up! They’re so good!
Once you’ve pulsed the basil, garlic and pine nuts you’ll add some fresh parmesan and drizzle in some extra virgin olive oil until you reach your desired consistency.
Here are some fun ways that you can use this Fresh Basil Pesto Recipe:
- Stir it into a creamy sauce
- Use it to flavor chicken
- Try spreading it on appetizers
- Add it to guacamole… trust me
Either way you use this fresh and vibrant sauce, you’re going to love it.
There’s a big difference in the taste and texture of fresh basil pesto compared to the canned stuff. You’ll notice it immediately when you make it for yourself.
In fact, once you make this recipe, you’ll never want to go back to the store-bought version again!
How are you enjoying the flavors of summer?
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The Presto Pesto!
Ingredients
- 2 cloves garlic
- 1/3 cup pine nuts
- 3 cups fresh basil
- 1/2 cup fresh grated Parmesan cheese
- 1/4 tsp salt
- 1/2 cup extra virgin olive oil
Instructions
- In a food processor pulse garlic, pine nuts and basil till mostly minced. Add in the cheese and salt, pulse several times, then scrape down sides of bowl.
- With the food processor running, gradually stream in the oil through the top chute, scraping down the sides of the bowl if necessary.
- Use right away or store in an airtight container in the fridge up to 4 days.
Nutrition
this recipe was originally published on 8/11/2010. Updated pictures on 6/27/2017.
Moist Blueberry Lime Loaf Cake
Lara
Absolutely delcious.
hellen
AWESOME!!!!!
Haroon Jahed
I used to do that until I discovered how easy basil is to grow in a soiless set-up. A little 3×3 rockwool cube will grow a nice two foot plant in two months. Best, it’s so forgiving you can pull all the leaves off, give it some more nutrient solution, throw it back in the sun/under the lights and 4-6 weeks later you’ve got the same amount again. It’s very easy to always have fresh basil It also seems to be pretty bug resistant as the current batch is sitting next to peppers with aphids and okra with brown mites and neither is touching it. I’m growing an heirloom variety called Genovese that I really like.
Shawn
That sounds like an awesome set up! I’ll have to look into it, as my basil is very weak this year! Thanks!
Stephanie
Did you know you can freeze pesto? I usually freeze it in little containers or ice cube trays.
You can also "healthy" up the recipe by using a big bunch of spinach and the same amount of basil. You can't hardly tell the spinach is there, but it is still basil-y and green. Great on pasta and perfect in a sandwich.
I always make a ton of pesto in the summer, freeze it and then bring it out in the winter with peas and pasta. Yum.
Veronica
I made this yesterday after seeing your post. My husband and I loved it! I was getting over-whelmed with all the basil leaves on my plant, so this was perfect to use them up! I also mixed the pesto in some mayonnaise and that was deliscious as well. Thanks for sharing. Love your blog.