Fresh Basil Pesto

Homemade is always better! Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.

Yield: 1 cup
Prep Time:
Cook Time:
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2 cups fresh basil, packed
1/2 cup fresh or parmesan-reggiano Romano cheese, grated
1/2 cup olive oil
1/3 cup pine nuts
3 garlic cloves, minced
freshly ground black pepper
sea salt


Place the basil leaves and pine nuts into a food processor and pulse a several times. Add garlic and cheese. Pulse several times more. Scrape sides and pulse one more time.

While the food processor is running, slowly add the olive oil. Stop to scrape down the sides now and then.
Add salt and pepper to taste.

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