Fresh Basil Pesto

Yield: Enough pesto for 4-6 servings of pasta


  • 1 1/2 C. fresh basil leaves (pack lightly in measuring cup--or 3-4 handfuls)
  • 2-3 cloves garlic
  • 1/4 C. (50 g) pine nuts or walnuts
  • 3/4 C. (60 g) Parmesan cheese
  • 1/2 C. (125 ml) olive oil pinch of salt


  1. Place basil, garlic, nuts, and cheese in food processor and process until puréed.
  2. Continue processing as you pour the olive oil through the feed tube. Process until the consistency of creamed butter.
  3. Stir into warm pasta, about 2 T. per serving. Or, cover and refrigerate for a few days. You can also freeze it for use later.

Freezing Pesto

Before moving to Italy where I am limited to a plant of basil on my balcony, I grew large basil plants in my garden. In the fall, before the first frost, I picked all the leaves off and made up as many batches of pesto as I could. I froze the pesto in ice cube trays; when frozen, I put all the cubes in a zip-top bag and just took out however much pesto I needed for a meal (approximately 1 cube per serving). How delightful to smell fresh basil in the dead of winter!
Step-by-Step Instructions

The recipe for Basil Pesto is on page 79 of O Taste & See Some More!

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