Traditional Basil Pesto

It’s 30x30 time!

My basil plants are doing so amazingly well that I got to make my basil pesto (oh and it’s totally a good thing that I had basil growing in my yard, because pine nuts are crazy spendy!)

I made a lovely Poblano Pesto earlier this spring, but I’ve always wanted to give the traditional a try.  I am so happy I did!  It was fabulous, made a ton and I can’t wait to tell you how I served it!

Traditional Basil Pesto
Recipe from Simply Recipes

2 cups fresh basil, leaves only, packed
1/3 cup pine nuts
3 garlic cloves, minced, (1 heaping tsp)
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
Salt & pepper to taste

Place the basil and pine nuts into a food processor.  Pulse a few times until combined.  Add the garlic and pulse again.

While the food processor is running, add the olive oil in a continuous stream, stopping and scraping down the sides of the bowl as necessary.

Add the grated cheese and pulse until combined.  Add a bit of salt & pepper to taste.

Makes about 1 cup


  1. I always love pestos, Amy, and this looks so simple and delicious. I can't believe I still haven't made one (I don't know what's holding me back!) but I'm so glad you decided to share with Made with Love Mondays!

  2. There is nothing like a nice fresh pesto. This recipe looks super easy. I'd love it if you stopped by my link party.

  3. I love basil. I bet this tastes great. Thanks for sharing on Marvelous Mondays!

  4. I love pesto! Your recipe sounds great and I can't wait to see what you used it on. Thanks so much for sharing at Whimsy Wednesdays.

  5. I so love pesto...on everything! I need to plant more basil plants! Thanks for sharing!


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