How to Make Fresh Basil Pesto!

 

There is nothing like fresh basil pesto to liven up a simple meal! Whether you toss with pasta or potatoes, use in grilled cheese sandwiches or spread on salmon or a pizza fresh beats the jar every time!
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How to Make Fresh Basil Pesto!

 

The Basil:

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 is the most economical way to use basil. 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 an already picked bunch costs $4.99 and only stays good a few days.

How to Make Basil Pesto from The Organic Kitchen

How to Make 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)

How to Make Basil Pesto from The Organic Kitchen

Always mince fresh garlic cloves in processor first, then add other ingredients. Give all ingredients a whirl and in a minute, you have fresh basil pesto!

How to Make Basil Pesto from The Organic Kitchen

The Recipe: 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 6 votes
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 medium sized garlic cloves peeled (this is how I peel mine!)
  • sea salt and freshly ground black pepper to taste
  • ¼ cup freshly shredded Parmesan cheese skip if you live dairy free
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.

How to Make Basil Pesto from The Organic Kitchen

More recipes using fresh basil:

Try my Fresh Tomato and Basil Pesto Pizza…

How to Make Basil Pesto from The Organic Kitchen

…on my gourmet grilled cheese sandwiches

How to Make Basil Pesto from The Organic Kitchen

…or my crispy Pesto Salmon with Greens and Crispy Parmesan Bread.

How to Make Basil Pesto from The Organic Kitchen

For more amazing recipes check out my cookbooks! They are available in hardcover and ebook here.

The-Organic-Kitchen-Cover

 

 

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25 thoughts on “How to Make Fresh Basil Pesto!

  1. Great recipe Linda, thank you for sharing, will be trying it out this weekend, as I have a whole bunch of basil plants which I wasn’t sure what to do with.

  2. It is a magical pesto! Universal all culinary senses with a pleasant texture (do not forget the next time parmesan), is not only delicious but also useful!

  3. oh my gosh, this is everything. I love pesto, but have never thought to make it myself. once you said grilled cheese though, I’m down! thanks for sharing!

  4. Mmm… those grilled cheese sandwiches! My kids would love those. And, now I have a great use for the tons of basil that I’ll get from my garden this summer. 🙂

  5. Thank you for sharing this recipe! I absolutely love pesto, but always get store bought! I would love to make my own!

    xo Ashley

  6. I absolutely love pesto and have never made it on my own, but this looks SO good and sounds super easy! Definitely going to try making this at home

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