Fresh Basil Pesto

Fresh Basil Pesto

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Compliments of Dianne Gordon. After preparing and tasting this recipe for the group, thought the basil taste was extreme, so toasted approx 1/8 cup of chopped walnuts and processed with approx. 1/8C additional olive oil. I'm using fresh basil from my plant, which is possibly the reason for the boastful basil flavor.


★★★★★ 1 vote



  • 1/4 c
    pine nuts (pignolias) or chopped walnuts
  • 3 clove
  • 2 c
    fresh basil leaves, packed
  • 1/2 c
    olive oil, extra virgin (make sure good quality)
  • 1/2 c
    fresh grated parmesian-reggiano or pecorino cheese
  • ·
    salt & pepper to taste

How to Make Fresh Basil Pesto


  1. Toast the pine nuts (or walnuts) in an ungreased pan to release the oils and enhance flavor. About 4 minutes. Remove from heat and set aside.
  2. In a food processor, mince the garlic, add pine nuts, pulse, add the basil, pulse, add a little bit of the cheese, pulse. Turn food processor on full blast and stream in the olive oil until desired texture. (Thick paste) Taste. Salt and pepper to taste. Add more cheese or oil to taste.
  3. Serve with pasta, over baked potatoes, spread over toasted baguette slices, on your favorite sandwiches, or with tomatoes and mozarella.
  4. Keeps in refrigerator about a week or in freezer for a month.

Printable Recipe Card

About Fresh Basil Pesto

Course/Dish: Other Sauces
Hashtags: #nuts #Basil #pine

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