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Basil Pesto

Is there anything better than fresh basil pesto? Nope. It's fresh, light and perfect for summer.



Basil Pesto

Prep/Cook Time: 5 minutes

Yields: 2 cups


2 cup fresh Basil Leaves

2/3 - 1 cup Extra Virgin Olive Oil

2 garlic clove, minced

1/2 cup pine nuts

2/3 cup Parmesan cheese, grated

Salt + Pepper


  1. Place basil, 2/3 cups of olive oil, garlic and pine nuts in a food processor. Start pulsing. When the basil is broken down, add parmesan cheese and begin to blend until smooth. If more olive oil is needed, slowly add more olive oil until it's reachd the consistency you prefer.

  2. Add salt + pepper to taste.

  3. Use immediately or store in an air tight container with a drizzle of olive oil over top to keep it from browning. Pesto should keep in the fridge for 4-5 days.

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