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


Add to Grocery List

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

How to Make Fresh Garlic Pesto


  • 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.

Printable Recipe Card

About Fresh Garlic Pesto

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

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