Active time: 10 minutes • Total time: 10 minutes

Posted on Aug 10, 2019 by Betsy McCann
Tags: recipes vegetarian 08-23-2021


  • 1/2 C pine nuts
  • 1 clove garlic, coarsely chopped
  • 1 1/2 C fresh basil leaves, firmly packed
  • 1/2 t salt
  • Olive oil - roughly 1/3-1/2 cup
  • 2 T grated Parmesan cheese


  1. Toast the pine nuts
  2. In a food processor, blend pine nuts, garlic, basil, salt, and about 2 T olive oil until evenly pureed.
  3. Blend in cheese (don't do this early in case the pine nuts are still warm; you don't want them to melt the cheese)
  4. Slowly add in the olive oil. Use more or less depending on how thick you want the pesto. We like a thicker pesto for pizza (so less olive oil) and thinner for pasta (so more olive oil).

Recipe Variation: Use Garlic Scapes!

Recipe Variation:
You could use Garlic Scapes for this recipe too!

If you do that: use a combo of basil and scapes.
If you do this, be sure to leave out the clove of garlic from the original recipe.

(Including both the scapes and the clove of garlic would not make the best tasting pesto but it would probably do wonders warding off vampires!)

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