Basil Pesto Recipe

Fresh basil is the primary herb here, but feel free to switch things up by using arugula, mint, or a combination of all three.
Servings 1 cup


  • 2 cups fresh basil leaves blanched and then shocked in cold water, for better taste and color
  • ¼ cup of toasted pine nuts toast in a skillet on medium-low heat, shaking the pan every so often, until pine nuts are golden brown — be careful not to burn!
  • ¼ cup of grated parmesan cheese
  • 1 clove of garlic
  • 2/3 cup of extra virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt


  1. Combine basil, pine nuts, parmesan, garlic, salt and pepper in a food processor and pulse until the ingredients are finely chopped. With the food processor still running, gradually add the olive oil until the pesto is thick and smooth.