Perfect Basil Pesto

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 Based on 0 reviews

Rate/Review Recipes

Perfect Basil Pesto

Pesto is so versatile. Use it for a quick pasta dish or in your favorite veggie sandwich. This pesto is quick and easy to whip up for all kinds of possibilities. I like to grow my own basil which is so easy to do. You can grow basil in a pot out on your deck or patio, and when you make your pesto, you can freeze it for several months or keep in the fridge for a couple of weeks.

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Servings: 6


  • 2 large handfuls of fresh basil leaves (about 2 packed cups)
  • 1/4 cup(s) pine nuts
  • 2 clove(s) garlic, pressed or minced
  • 2/3 cup(s) extra virgin olive oil + enough to cover top of pesto, if freezing
  • 1/2 cup(s) finely-grated Parmesan reggiano cheese
  • 1 tsp(s) salt

Tips and Suggestions

Substitute 1/3 cup macadamia nuts for the usual pine nuts for something different!


1. Add pine nuts and garlic to a food processor. Pulse several times, then add basil. Pulse until all combined and well chopped.

2. Slowly add olive oil. Stop halfway and scrape sides. Continue until you have added all of the oil.

3. Add cheese and salt, then pulse a couple of times.

4. It's ready to use. If storing, place in air-tight container and add enough oil to cover top. Place in fridge for a couple of weeks or in freezer for several months.

Review This Recipe

You must be logged in to leave a review. Log in now or Sign up for Hey Good Cookin'.