Share with us how you customize your recipes to "Make It Mine"
Now that summer is in full swing so is fresh basil. It is plentiful and if you don't have the space or desire to grow your own, it is relatively cheap to buy at your local farm stand. One of the most vibrant and popular ways to use all this basil is to make a quick and easy Basil Pesto. Try out this recipe and then visit How to Make Your Own Basil Pesto Recipe to add your touches to the dish.
Farm Fresh Basil Plants
The star of the show here is basil and most often you add some garlic, pine nuts, Parmesan cheese, salt and olive oil. A good friend whose roots are Chicago Italian suggested to me one day that I should add some parsley in also. So I did and I really like it. I also like to add the cheese when I serve it for a couple of reasons. One, you can freeze the leftovers in the slim chance there are some. And two, I find some people like to control the amount of Parmesan they add.
Ingredients are king here so don't skimp on the olive oil or the cheese. The olive oil should be a good quality extra virgin olive oil and the cheese should be freshly grated Parmigiano Reggiano. Enjoy!
  • 4 c packed basil
  • 1/2 c flat leaf parsley
  • 2 cloves garlic, roughly chopped
  • 1 t salt
  • 1/2 c pine nuts or walnuts or a mix of both
  • 3/4 c extra virgin olive oil
  • 1/2 c freshly grated Parmigiano Reggiano
1.  Depending on how you got the basil, it is probably best to wash it. I like to use a salad spinner and actually soak it for about 30 minutes in cold water to make it nice and fresh. Since the basil I was using came from whole plants, roots and all, I washed it 3 times to make sure any and all dirt was out.
Basil Washed and Dried
2.  Remove the visible stems from the parsley and roughly chop it.
Parsley Stems Removed
3.  Add the basil, parsley, nuts, garlic and salt to a food processor (or blender).
Basil Pesto Ingredients in Food Processor
4.  Process until all the ingredients are chopped to a fine dice.
Pulse the Pesto Ingredients in a Food Processor
5.  Start the processor again and add the oil in a slow stream until it gets to the desired consistency.
Drizzle the Oil Into the Food Processor Until Desired Consistency
6.  Store it in a container with a little olive oil poured over the top to keep it from browning if you are not going to use it right away. If you are using it immediately this step is not really necessary but if you have some left over you can do this and refrigerate it.
Basil Pesto with Oil on Top
Cook and drain your pasta and mix the pesto in with the pasta in the pot. You can add some of the cheese at this point if desired. Serve and enjoy!
Basil Pesto with Spaghetti and Parmigiano Reggiano on Top
Recipe Yield: Serves 4-6
Prep Time - Active: 30 Minutes
Category: Sauces, Spices/Marinades
Cooking Techniques: Processing
Cuisine: American, Italian
Print this recipe without the Introduction and Summary.
Print this recipe with the Introduction and Summary.
Jen -- September 3, 2014 1:21 pm
I will make this soon with basil from my little pot that is managing in the Houston heat , and I know it will be delish. Thanks for sharing!
Share Your Opinion of this Recipe and How You "Make It Mine"

We're very glad you have chosen to share your thoughts. It's what we're all about. (All comments are moderated)

Please enter your name so people will know which comments are yours. You can use your real name or pick a user name if you prefer. To subscribe to our newsletter, enter your email address. And we never share any of your information with anyone, EVER! And if you submit a rating it must be accompanied by a comment and a name to be counted.

Get Our Newsletter!
Follow Us!
Recent Comments
I have had the pleasure of having this dip many times and it is soooo good! Always a crowd pleaser, and something different from the usual taco dips a...
Kim -- 2018-01-31 12:20:07
Gloria E. D., tomatoes contain citric acid naturally and it is added in all the canned tomatoes I checked, including the D.O.P. tomatoes, because it i...
Bob B -- 2017-12-03 14:34:42
GLORIA E.D. -- 2017-12-03 11:43:13
My fave comfort food. Grew up on it!
JBSTRIG -- 2017-11-29 16:09:20
For the benefit of all, and especially the many Newfoundland descendants living in the "Boston States" (as we say), these wonderful bits of fish-exhau...
Rob -- 2017-11-04 16:17:49