Fresh Garlic Pesto

Florence Evans


We have had a wonderful growing season here in Western Montana, and my basil plant is just doing great! I had frozen several ice cube trays of basil in olive oil, and decided to try my hand at Pesto. After researching several recipe sites, I came up with this mix! It is made on a cutting board rough style, and looks so rustic! I prepared mine with angel hair pasta and shrimp, yum! Hope you try this simple recipe with your garden basil soon!

★★★★★ 1 vote
1 Hr
No-Cook or Other


2 c
basil, fresh
1/2 c
pine nuts
5 clove
1/2 c
olive oil, extra virgin
1/2 c
romano cheese, grated
1 tsp
1 tsp


1Rinse basil and remove excess water, I use a salad spinner. Place on a cutting board, and chop until all leaves are uniform,
2Add pine nuts to basil on board and continue chopping, moving knife over mixture from side to side, turning mixture as needed,
3Add garlic cloves and continue chopping,
4Add cheese, salt and pepper, use knife to incorporate all together.
5Place pesto in a bowl and drizzle olive oil over, stirring until it is blended.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Vegetable
Regional Style: Italian
Hashtags: #Garlic, #FRESH, #Basil