Fresh Basil Pesto Recipe is filled with fresh basil, pine nuts and parmesan cheese, which is perfect for pastas, dips and sauces.
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:
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?
The Presto Pesto!
- 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
- 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.
this recipe was originally published on 8/11/2010. Updated pictures on 6/27/2017.