If you don’t know How to Make Fresh Basil Pesto, I am here to help. There is nothing like fragrant basil pesto to liven up a simple meal. Whether you toss with pasta or potatoes, spread on grilled cheese sandwiches or pizza,  or use to top salmon, fresh beats the jar every time!
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A close up of linguini with pesto on a white plate: How to Make Fresh Basil Pesto!

 

Let’s Talk Basil:

When it comes to basil pesto, fresh is best. There are some decent store bought pesto brands out there, but honestly nothing can compare to the taste, aroma and beautiful green color of fresh! To make homemade pesto you need fresh basil leaves. Growing your own in a raised bed herb garden is a great way to go, but if that isn’t going to work for you I find that buying a basil plant in soil (vs.buying cut leaves) is the most economical way to go. I keep one or two plants on my porch or counter and pick leaves as I need them. A plant usually lasts me a month and costs $2.99 at Trader Joe’s whereas one bunch of cut leaves costs $4.99 and only stays good a few days.

A plate of Linguini with fresh basil pesto and pine nuts: How to Make Basil Pesto from The Organic Kitchen

 

How to Make Fresh Basil Pesto!

To make pesto you will need a food processor. If a big one isn’t in your budget, Cuisinart makes a fabulous mini processor for around $35! (affiliate links)

 

Basil, olive oil, shredded parmesan, and sea salt in the bowl of a food processor: How to Make Basil Pesto from The Organic Kitchen

 

Simply mince fresh garlic cloves in processor first, then add other ingredients: parmesan, sea salt, basil, and pine nuts. Give all ingredients a whirl and in a minute, you have fresh basil pesto! For my dairy free fresh basil pesto recipe, click!

A blond woman standing by a kitchen counter, pouring olive oil into a food processor: How to Make Basil Pesto from The Organic Kitchen

 

A white ramekin filled with bright green basil pesto: How to Make Basil Pesto from The Organic Kitchen

 

Recipes using fresh basil:

Once you make your pesto, what do you do with it? Well toss it with pasta of course, but you can also try my Fresh Tomato and Basil Pesto Pizza…

A woman's hand using a spatula to spread basil pesto on pizza dough: How to Make Basil Pesto from The Organic Kitchen

 

…on spread on my gourmet grilled cheese sandwiches

Two grilled cheese sandwiches, one made with fresh basil pesto: How to Make Basil Pesto from The Organic Kitchen

 

…or use as a flavorful topping on my crispy Pesto Salmon.

A salmon filet topped with fresh basil pesto on a white plate

 

The Recipe: How to Make Fresh Basil Pesto!

What you will need: food processor. If a big one isn’t in your budget, Cuisinart makes a fabulous mini processor for around $35! (affiliate links) Watch video tutorial here.

5 from 1 vote
Fresh Basil Pesto!
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 
Toss with 16 oz pasta or use on any of the recipes in this post!
Course: Condiment
Cuisine: Italian
Keyword: classic recipe, easy dinner recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 2 cups fresh basil leaves, packed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 small garlic cloves, peeled
  • sea salt and freshly ground black pepper to taste
  • ¼ cup freshly shredded Parmesan cheese
  • toss with 16oz pasta, or use on any of the suggestions above (in blog post)
Instructions
  1. Pulse garlic in food processor. Add basil leaves, pine nuts and parmesan. Puree in processor, slowly adding olive oil till desired consistency is achieved. Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary. To save extra pesto, just place in a small dish, drizzle with olive oil to prevent oxidation and cover with lid or plastic. Keep in fridge for up to 5 days. This makes enough pesto for 16oz of any pasta you choose.

 

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