Basil Pesto

This pesto is fabulous spread on pizza or toasted bread (topped Caprese-style with tomato and fresh mozzarella), folded into warm pasta or stirred into a steamy bowl of soup. Double the recipe and freeze the extras for later.

Try substituting walnuts for some of the pine nuts.


  • 2 cups packed basil leaves
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons pine nuts (or a mix of pine nuts and chopped walnuts)
  • 1 clove garlic, finely chopped
  • 1/4 cup extra virgin olive oil
  • Salt to taste


  1. Blanch the basil leaves in boiling water for about 15 seconds, then remove from pan and quickly cool in a bowl filled with ice water. After cooling, remove leaves from the water and squeeze gently to extract as much water as possible.
  2. Chop basil, cheese, nuts, and garlic in a food processor until finely minced. Stop machine and scrape down sides of the bowl once or twice during processing.
  3. While machine is running, slowly add oil and process until incorporated. Add salt to taste.
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