It’s Pesto Making Season Again

Easy to make.

Easy to enjoy.

Easy to freeze.

This is a wonderful way to use fresh basil and since pesto freezes well, it’s the perfect way to preserve basil so you can use it throughout the year.

This recipe is for one batch. We make enough batches to put in freezer containers so it will last us throughout the year.


4 cups packed fresh basil leaves

1/2 cup pine nuts

2 garlic cloves

1/3 cup extra virgin olive oil

2 TBSP freshly grated Parmesan cheese

2 TBSP freshly grated Romano cheese

1 tsp. salt

In a food processor add: basil leaves, garlic and pine nuts.

Pulse the food process then stream in the olive oil and pulse until the mixture is finely chopped and smooth.

Put mixture in a bowl then add: salt, Parmesan cheese & Romano cheese and mix well together.


12 thoughts on “It’s Pesto Making Season Again

  1. I love a good pesto recipe. In fact my cousin was just down last week and we ate plenty of it. Pesto feta turkey burgers with a pesto aoli, pesto noodles, pest pesto pesto! I will have to try your recipe Selena since I’ve never made it myself.

  2. I’ve been looking for a great pesto recipe (which I must confess I’ve never made yet) so thanks for this =)

    1. This one is easy, Denise. You HAVE to use the exact ingredients I mentioned. Give one batch a try, and DON’T COOK PESTO. You can make some pasta, after the pasta is cooked and drained, then toss it with the pesto.

      Another tasty way is to toast a baguette, spread pesto and add a tomato on top, delicious. Of course, I have to use gluten-free bread, which isn’t as good, but still tasty.

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