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Basil Pesto

This classic Basil Pesto recipe is a staple in our house!  We grow so much basil that making pesto is a must. It goes well in so many different recipes, and can even be frozen, without the parmesan.

Course Side Dish
Cuisine Italian
Keyword Basil, Pesto, Sauce
Total Time 10 minutes
Servings 1 1/2 cups
Author Fraîche


  • 4 cups lightly packed fresh basil leaves washed and stems removed
  • 1 teaspoon salt
  • 1/2 cup pine nuts
  • 2 cloves garlic peeled
  • 2/3 cup good quality olive oil
  • 1 cup freshly grated parmesan cheese


  1. In a food processor, combine the basil leaves, salt, pine nuts and garlic cloves.  Pulse until the mixture is blended and the basil is completely broken down.  While the processor is running, slowly add the olive oil through the top in a drizzle until it is well incorporated.

  2. At this point, if you are freezing the pesto, portion it into small freezer containers and drizzle olive oil on top before placing in the freezer.

  3. If you aren't freezing it, stir in the parmesan cheese and enjoy!  Amazing in pasta, on top of crostini, pizza ... the sky is the limit! This will store in the fridge in a covered container for up to 1 week.