Basil Pesto

Basil Pesto

Pesto is one of those things that is just light-years better when it’s made fresh. I’ll use store-bought in a pinch, but there really is no substitute for homemade! The batch in these photos is special too! This is the first batch I ever made with my own basil that I started from seed and grew in my garden!

Basil Pesto

  • 2 c packed fresh basil
  • ½ c freshly shredded Parmiganio-Reggiano
  • ½ c freshly shredded Pecorino-Romano cheese
  • ¼ c pinenuts or walnuts
  • 2 cloves garlic, halved
  • ¼ t kosher salt
  • ¼ t fresh cracked pepper
  • ½ c extra virgin olive oil

Process all the ingredients except the oil in a food processor until smooth. With the processor running, pour the oil through the food chute in a slow, steady stream until well blended.

Note: fresh pesto can absolutely be frozen. You can use an ice cube tray, then dump the frozen cubes in a ziploc for freezer storage. I like to freeze pesto in small plastic containers, with plastic wrap on the surface under the lid. That way, it is better protected from freezer burn.


Basil Pesto
Basil Pesto
Basil Pesto

Similar Posts

Notify of
Oldest Most Voted
Inline Feedbacks
View all comments