Basil Pesto

Basil is one of my favorite herbs. It needs almost no attention. To keep new leaves sprouting be certain to snip off the seed heads that form. Otherwise the energy of the plant will go to make seeds rather than pushing new leaves.

This pesto is excellent on crusty Italian Bread, tossed with pasta or as a garnish on vegetable soups. If you plan to freeze it though, leave out the cheese and add in when you thaw it.

  • 1 cup fresh Basil leaves, firmly packed
  • 1/2 cup fresh Parsley, destemmed
  • 1/2 cup grated Parmesan or Romano Cheese 
  • 1/4 cup Pine Nuts
  • 1 large clove Garlic, peeled and pressed
  • 1/4 teaspoon Sea Salt
  • 1/4 cup Extra Virgin Olive Oil (EVOO)

In a blender or food processor with a blade, combine basil, parsley,cheese, nuts, garlic and salt. Blitz until a paste forms. Scrap the sides of the bowl or blender with mix again. Add EVOO gradually to the consistency of creamy butter.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in condiment, sides, snacks and tagged , , . Bookmark the permalink.

2 Responses to Basil Pesto

  1. Sho Bennett says:

    Funny you should post this recipe today; I made basil pesto from my basil plants just last night! The recipe I used was pretty much verbatim, except it didn’t call for parsley, and I used almonds instead of pine nuts and also added a tablespoon of fresh lemon juice. The ingredient measurements were double of most of yours, so I guess my end product was also double the amount. Delicious!

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