Fresh Basil Pesto

Written by Jessika on July 10th, 2011

Edited by Beth at Beth's Mess.


Pesto makes for great, quick and easy Summer meals!  Serve with pasta, vegetables, or spread on a toasted baguette, or on sandwiches instead of mayo.  Broaden your pesto horizon by using fresh broccoli, kale or chard instead of basil for a wide range of nutrients and flavor.

Fresh Basil Pesto


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


Combine the basil and pine nuts in a food processor, and pulse a few times.  Add the garlic, and pulse again.  Slowly pour in the olive oil while the processor is running, until blended.  Add the Parmesan, and blend again.  Add a pinch of salt and pepper, to taste.  Makes about a cup.  Store in a glass jar in the refrigerator for up to two weeks.


Recipe originally posted here on Job Description: Mommy. Many thanks to Jessika for sharing!

We’re always on the lookout for some nutritious and delicious recipes!  If you’d like your favorite healthy recipe featured, email beth {at} naturalparentsnetwork {dot} com.  Please submit a quality picture with your recipe and refer to contributor guidelines for general directions.

3 Responses to Fresh Basil Pesto

  1. Zoie @ TouchstoneZ  

    Thank you for this. We just planted a ton of basil (along with some other herbs) in pots around all of our doors to keep away flies. I’ve been wanting some new recipes to try and this one is a little different from the pesto I’m currently making and am tired of.

  2. Lauren  

    Yummm! I love pesto. 🙂 Seeing that jar full is making me drool.

  3. Rebekah  

    This was delicious. Thanks for sharing 🙂