Fresh Basil Pesto

Fresh Basil Pesto

I have started an herb garden this year containing rosemary, thyme and basil. My basil plant is growing like crazy so I decided to use some of it to make a pesto. Pesto is so versatile; it can be used on pasta, sandwiches, dips and appetizers. It adds great flavor to any dish. It also stays well in the refrigerator in an airtight container. I hope you try this recipe, you will not be disappointed. Make the first bite count!



Total Time: 10 minutes
Servings: about 2 cups

3-4 cups loosely packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/2 cup parmesan cheese, grated
Salt and pepper, to taste
1/4 – 1/2 cup olive oil

1. Preheat the oven or toaster oven to 350 degrees. Place pine nuts on a baking sheet and bake for 4-5 minutes until lightly golden brown and aromatic.

2. Place all ingredients except the olive oil in a food processor or blender and pulse until combined. While the food processor is running, slowly add the olive oil. Start with a 1/4 cup, then stop the machine and check for consistency. If the pesto is still a little dry, feel free to add some more olive oil until the pesto is all combined. Store in an airtight container in the refrigerator.


One thought on “Fresh Basil Pesto

  1. Pingback: Pesto Hummus | Make the First Bite Count

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