Basil Pesto

Basil Pesto

This basic and classic recipe for pesto is a good idea to have on hand especially when you have all that extra basil. You know, you bought a large container and only needed a few leaves. Well, in minutes you can have a wonderful sauce to add to a plate of pasta and, voilà, you have a meatless easy meal.

My son, Wes, loves a bit of pesto spread on bread before grilling a panini sandwich. Remember, a little bit goes a long way!

Make pesto bread instead of garlic bread (well, it really would be garlic bread with a bit of basil added), add to a salad dressing, or toss with steamed or roasted vegetables, or spread on grilled chicken or fish. If you like shrimp, give our Gnocchi with Shrimp, Asparagus, and Pesto a try!  Enjoy!


Basil Pesto

Author Kyle


  • 1 cup basil leaves
  • 1 Tablespoon water
  • 2 Tablespoons pine nuts, toasted
  • 2 Tablespoons grated parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 4 teaspoons extra virgin olive oil


  1. Put the basil, water, pine nuts, cheese, lemon juice and garlic (everything except the oil) into your food processor.

  2. Process until smooth, then scrape down sides of bowl.

  3. With the food processor running, slowly pour the oil through the food chute, this will emulsify the oil.

  4. Process until well blended.

Recipe Notes

Gr8 Tip:

  • Homemade pesto can be kept in the refrigerator for 5 - 7 days.
  • After making the pesto freeze in ice cube trays and use only the amount as needed. Keep in freezer for 3 - 4 months.


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