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Basil Pesto

M A K E S  ½  C U P

Of course, you can buy ready-made basil pesto but if you have your own basil plants it is quite simple and economical to make your own. You will need a food processor to puree the leaves, since a blender cannot handle the stiff nature of the pesto.

¼ cup toasted pine nuts

2 cups lightly packed fresh basil, washed and patted dry

1 garlic clove, minced

1⁄3 cup extra-virgin olive oil plus more to top stored pesto

3 tablespoons grated Parmesan cheese or soy alternative, such as Soyco

Dash salt and pepper to taste


1 In a food processor, process the pine nuts until they are finely ground. Add the basil and garlic and process just until a little bit of texture remains. With the food processor running, add the oil through the feed tube.

2 Remove the pesto from the food processor and stir in the Parmesan cheese, salt, and pepper. Serve immediately or refrigerate any leftover pesto for 2 days with a thin layer of olive oil on top to prevent discoloration.

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