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I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!

Recipe Summary test

15 mins
15 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine basil leaves, 3 tablespoons olive oil, and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese, pine nuts, salt, and pepper; pulse to combine. Pour in remaining olive oil slowly, with the processor running, until pesto has reached the desired consistency.


Cook's Notes:

I make this in a mini food processor.

Adjust the amounts if you'd like. I simply look at the pesto as I work and keep adding a little bit of olive oil at a time until it is the consistency I want. Same with the Parmesan.

Check out my recipes for pesto pasta salad and goat cheese strata for really quick easy ways to use pesto.

Nutrition Facts

143 calories; protein 3.2g; carbohydrates 1.5g; fat 14.4g; cholesterol 3.5mg; sodium 77.8mg. Full Nutrition