Pesto (August 12, 2009)

My friend Maggie gave us a bit of basil from her garden. With our travel to Chicago over the weekend, however, we just got around to using it today…and we made some pesto. We were just a bit short of two cups so we “scanted” all of the ingredients. We also made a loaf of tomato bread in the bread maker to have with the pesto, some bowtie pasta, and sweet pepper marinara (store-bought).

Fresh Basil Pesto Recipe


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


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

David: I liked it with the bread. We made sure to put in a bit of extra salt. I liked it.

Carla: Pretty easy to make; we had all of the ingredients on hand. It was really good with the bread. I would definitely make this again.


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