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Easy Basil Pesto

Fresh Basil Pesto

I consider Pesto as THE ingredient of summer. Basil grows like crazy during the summer season. In fact, it grows so fast we that think of all sorts of ways to use it. One thing I love to do is make a ton of fresh basil pesto and freeze it. We eat it with everything… pasta, chicken, as a sandwich spread, a dip, you name it. Pesto one of the best creations ever!

Here is my quick and easy recipe for Fresh Basil Pesto.


  • 1/2 cup pine nuts
  •  3 cloves garlic
  • 4 giant handfuls fresh basil leaves
  • 1cup parmesan
  • 1/4 cup olive oil {a little more if needed for desired consistency}
  • ¼ tsp pepper
  • Juice of one lemon
  • kosher salt to taste


Combine all ingredients in food processor or high speed blender. Blend all ingredients stopped occasionally to scrape down the sides. Continue to blend until all ingredients are well mixed. Can be stored in an airtight container for up to 5 days or frozen for up to 3 weeks.

2 Responses

  1. Yum Yucky said on May 29, 2014 at 11:24 am

    Hi Estela. It’s been way too long! Your pesto recipe is looking fantastic. I’ve been eating whole basil leaves right out the package lately. It’s time I grew some for myself and make some pesssstoe!

  2. Estela - Weekly Bite said on May 29, 2014 at 12:23 pm

    Hi Yum Yucky!
    It has been way too long! Your are too sweet 🙂 thank you!