Most modern recipes, including this one, call for making pesto with a food processor to combine the ingredients. This method works well, but produces a very homogenized final result.

For a more traditional approach, try hand-chopping the individual ingredients. The individual components will be less uniform, resulting in more distinct individual flavors among bites.

Recipe - Fresh Basil Pesto

This versatile, no-cook sauce can be enjoyed with many of your favorite pasta, fish, chicken, soup, or vegetable recipes.
Course Pesto
Cuisine Italian


  • 2 Cups Fresh Basil loosely packed
  • 1/4 Cup Toasted Pine Nuts
  • 2-3 Cloves Garlic peeled (amount based on personal and strength of garlic variety used).
  • 1/3 Cup really good extra virgin Olive Oil plus 2 tablespoons
  • 2/3 Cup Parmesan cheese finely grated
  • Salt and Black Pepper to taste


  • Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, and peeled garlic gloves to food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
  • Transfer to a medium glass bowl. Stir in Parmesan cheese and remaining olive oil to achieve the desired consistency. Season with salt and pepper, to taste.
  • Use immediately. Freeze leftovers in ice cube trays covered with a layer of olive oil. Once frozen, remove “pesto cubes” from trays and store in freezer-safe plastic bags for future use in soups or stews.
Keyword Basil, Gluten-Free