Active time: 10 minutes • Total time: 10 minutes

Posted on Aug 10, 2019 by Betsy McCann
Tags: recipes vegetarian


  • 1/2 C pine nuts
  • 1 clove garlic, coarsely chopped
  • 1 1/2 C fresh basil leaves, firmly packed
  • 1/2 t salt
  • Olive oil - roughly 1/3-1/2 cup
  • 2 T grated Parmesan cheese


  1. Toast the pine nuts
  2. In a food processor, blend pine nuts, garlic, basil, salt, and about 2 T olive oil until evenly pureed.
  3. Blend in cheese (don't do this early in case the pine nuts are still warm; you don't want them to melt the cheese)
  4. Slowly add in the olive oil. Use more or less depending on how thick you want the pesto. We like a thicker pesto for pizza (so less olive oil) and thinner for pasta (so more olive oil).

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