Summer Pesto - Homemade

Pat Duran


This is a great make ahead recipe for the freezer so you will always have this pesto on hand for your pizza and appetizers, toss with pasta or vegetables and other delicious dishes. (Check out the Honey Piza Dough using this pesto)

Simple and quick. Go for it!
This is a recipe by Aimee-follow her at

You are going to love this recipe-but if you have your own you like you can still use the same application!


★★★★★ 1 vote

fills about 6 regular muffin cups or 12 mini cups
10 Min


  • 3 c
    packed fresh basil leaves
  • 2 large
    garlic cloves
  • 3/4 c
    pine nuts
  • 1 1/2 c
    freshly grated parmesan cheese
  • 1 c
    extra virgin olive oil

How to Make Summer Pesto - Homemade


  1. Combine basil leaves and garlic in food processor and blend to a fine paste; add nuts; process until smooth; add cheese and again process until smooth.
  2. With machine still running slowly pour in olive oil and blend until smooth.
    If it seems to thick- thin with a few Tablespoons of warm water.
  3. Pour into muffin tin sprayed with non-stick olive oil.
    Place in freezer. When frozen -remove from tins and transfer to freezer bag or bags and store in freezer until wanting to use. (photo shows 12 mini)

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About Summer Pesto - Homemade

Other Tags: Quick & Easy Healthy

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