Homemade Pesto


Homemade Pesto

Pesto is so easy to make and as we’re getting into basil season, it’s a great time to make extra and freeze it for later in the year.

I hadn’t made pesto in a long time but when we went to the Asian supermarket a few weeks ago, I got a huge bunch of Thai basil. I used some in a great curry (recipe will be up soon) and was trying to figure out what to do with the rest of  it, when I remember how easy it is to make pesto.

Pesto will keep for 3-4 days in the refrigerator and for a few months (or more) in the freezer. Some people make big batches and freeze it in ice cube trays and then pop the cubes in to a Ziploc bag so you can just pull them out as needed.  You can make this recipe with fresh spinach too –  also makes a delicious pesto.

I make mine in a food processor, but I think you could make it in a blender as well.


3 cups packed organic basil leaves  – remove the big stems, you can use the smaller ones

2 large organic garlic cloves

½ cup organic pinenuts, walnuts, almonds or a combination. – I make a variety of crispy nuts and keep them in the freezer, they’re perfect for making pesto.

¾ cup freshly grated parmesan cheese – I use the fresh parmesan/romano blend from TJ’s.

¾ cup of extra virgin olive oil.

Celtic salt to taste



Combine everything except the olive oil in your food processor, turn it on and pour the oil in a slow stream until the pesto comes together in a nice paste. If you’re storing it in the refrigerator, put it in a small dish or container and cover it with olive oil, that’ll keep it fresh for up to four days. Serve it over any kind of pasta. It also makes a great spread for cheese and other types of sandwiches. Enjoy!

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