Perfect Pesto

My garden been good to me this year!  Basil galore, so I made my quick and easy pesto!  So aromatic and full of flavor Enjoy it tossed in pasta, spoon over chicken, or spread it on a Sammie!  So versatile and so special cause I grew it! Tip: herb gardens can be grown in the smallest of spaces and are so easy to manage!  Fresh herbs will add so much flavor to your dishes and save you some dough as well!  You will wonder how you ever cooked without them!




  • 5 to 6 ounces (2 big bunches or about 6 cups gently packed) fresh basil leaves, or any other green, divided
  • 1/2 cup toasted pine nuts, or any other nut
  • 1/2 cup grated Parmesan cheese, or any other hard cheese
  • 1 to 2 garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 cup extra-virgin olive oil


  1. Blend half the basil with the nuts, cheese, and garlic. Place 1/2 of the basil in a food processor fitted with the blade attachment or blender. Add the nuts, cheese, garlic, and salt and process or blend until the ingredients are finely chopped.
  2. Blend in the rest of the basil. Scrape down the sides of the bowl or pitcher and add the remaining basil. Process or blend until a uniform paste has formed, stopping and scraping down the sides of the bowl or pitcher as needed.
  3. Stream in the olive oil. With the motor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl or pitcher and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
  4. Taste and adjust. Taste the pesto and add more salt, garlic, nuts, or cheese as needed.
  5. Using and storing pesto. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away.

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