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Basil Pesto

Homemade Basil Pesto

Good friends share recipes. Thanks to my wonderful web designer and friend, Theresa Wagar, for sharing this simple recipe.


  • 4 cups basil leaves, removed from stems
  • 1/4 cup pine nuts
  • 2-3 cloves garlic
  • 1/2 cup Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup good quality extra virgin olive oil


  • Place all ingredients except olive oil into a food processor.
    Pulse ingredients on low until everything is starting to get the proper consistency.
    Pour in the olive oil SLOWLY. It’s important that this is done slowly since olive oil can become bitter and emulsify if processed too quickly.
    Once processed remove from the processor and put into a glass storage container such as a jar.Add a splash of lemon juice and stir. Do a taste test and add a little more salt and pepper if needed.


Use a good quality, fresh Parmesan cheese instead of the processed grated kind.
This should keep in the fridge for about a week but you can also put it in the freezer and it should be good for a couple months.