Fresh Basil Pesto

Fresh Basil Pesto


  • 2 cups fresh basil leaves
  • ½ cup toasted pine nuts or walnuts
  • 2 tbsp fresh lemon juice
  • 2 small garlic cloves
    finely minced
  • ½ tsp salt
  • ½ tsp pepper
  • 1/3 cup olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Salt
  • Pepper


  1. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse the mixture until it is well chopped. 
  2. Add the fresh basil leaves and pulse until combined. 
  3. Continue pulsing the food processor while drizzling the olive oil until combined. Once combined, add the Parmesan cheese and pulse 4-5 times to combine. Add additional olive oil if you’d like a smoother, less coarse pesto.

Note: The fresh pesto will keep in a covered container in the refrigerator for up to 7 days. This pesto freezes well in ice cube trays, which can then be thawed out for use in pasta, on sandwiches, or however you enjoy pesto.

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