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Homemade Pesto

Homemade Pesto

Homemade Pesto

Homemade Pesto by


Homemade Pesto is simply divine.  We grow a beautiful garden, you can check out How our Garden grows  and get a look at it from seeds to harvest.  We have a ton of Basil right now AND one my favorite things to make with Basil is Homemade Pesto.  It is SO easy and just about the best thing you can make with fresh Basil 🙂


Yield: 10

Homemade Pesto

Homemade Pesto
Prep Time 5 minutes
Total Time 5 minutes


  • Homemade Pesto
  • 1 1/3 C basil leaves, loosely packed
  • 4 Tbsp pine nuts
  • 2/3 C freshly shredded parmesan cheese
  • 2 peeled garlic cloves
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2/3 C olive oil


  1. Place basil leaves, garlic, salt, pepper, and pine nuts in a blender or food processor; pulse until chopped.
  2. Scraping down the sides as necessary.
  3. Gradually add olive oil in a steady stream. Add parmesan cheese and pulse to blend. yields 1 cup.

Homemade Pesto by


Homemade Pesto by


Now that you have this beautiful Homemade Pesto… your probably wondering what to do with it, right?  Well,  don’t you worry.  Tomorrow I’m sharing a savory dinner dish that will use this fabulous Homemade Pesto in 🙂


Homemade Pesto by


Have a look at these other recipes that use Fresh Basil too…

Grilled Zucchini Bruschetta by


Grilled Zucchini Bruschetta

1x1.trans My love affair with Pasta...

Poor Mans Pasta


Happy Cooking AND Happy weekend cuz it’s FRIDAY!! Yeah 🙂



  1. […] with olive oil, and bake at 375 degrees for 7 to 8 minutes. When baguettes are cooled, spread with homemade pesto with a slice of mozzarella and tomato slices on […]

  2. […] Chicken and Veggie Saute is a savory main dish recipe that uses the Homemade Pesto from yesterday’s post.  This time of year I’m always looking for new ways to […]

  3. Dee says:

    I have Basil overtaking the back yard. How much oil should be added and how long can the pesto be kept in the refrigerator?

    • Ruth says:

      Hi Dee… I’ve fixed the recipe! I’m so sorry, it seems like with all the proof reading I do- I would catch things like the listing the oil! hahaha. You will love this recipe and if there’s any left over, it’s good for at least 5 days. We always eat it right up but I’ve also heard that freezing it works well and then it can be added right into dinners all year long! That would be nice 🙂

      Stop by anytime~ Ruthie

  4. carrian says:

    Love your pesto recipe! It’s gorgeous. I cannot wait to check out everything. We kinda think pesto is one of the greatest food inventions ever

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