Fresh Basil Pesto

Prep Time: 10 mins | Total time: 10 mins

Course: Sauce | Servings: 4

Difficulty level: Easy


  • 2 cups fresh basil leaves, rinsed and dried
  • 1/3 cup pine nuts, toasted (or substitute with toasted walnuts or almonds)
  • ½ cup grated parmesan cheese
  • ½ cup extra virgin olive oil
  • 2 cloves garlic, grated
  • ½ cup extra virgin olive oil
  • ½ tsp black pepper
  • Salt, to taste



  • To toast pine nuts, add them to a pan on low-medium heat. Stir frequently until they begin to turn brown, 3-4 minutes. Remove from pan and allow pine nuts to cool.
  • Add basil leaves, pine nuts, garlic, and cheese to a food processor. Grind to a paste
  • With the processor running, slowly add the olive oil. Blend until the oil emulsifies into a sauce with thick pouring consistency
  • Season with salt and pepper, to taste
  • Use immediately, as a pasta sauce, sandwich spread, salad dressing or as a dip
  • If storing, keep in mind that basil oxidizes and turns brown. Store in a jar, covered with cling wrap, making sure the wrap touches the surface of the pesto (i.e., the surface of the pesto does not stay exposed to air). Store in refrigerator.
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