Fresh and Easy Pesto Recipe

16-pp-1657-social-pesto Basil is an aromatic, versatile herb in that it tastes great with soups, salads, in sauces, on meats, and when it’s fresh off the plant, it simply makes the kitchen smell divine! Basil also contains a surprising amount of Vitamin K: You can consume 18% of the recommended daily value in just two tablespoons of basil. In addition, basil is a source of potassium, and surprisingly, omega-3 fatty acids.

Pesto sauce made with fresh basil is typically eaten on pasta noodles, or zoodles (zucchini noodles). It can also be used as a dip for bread and vegetables.


2 cups fresh basil leaves (packed)
½ cup organic extra virgin olive oil
2 cloves garlic (or more, to taste)
1/3 cup pine nuts, toasted
Salt and pepper to taste
½ cup Romano cheese


  1. In a dry skillet on medium heat, toast pine nuts until golden brown, tossing every 15 seconds or so. Remove from heat and transfer to food processor.
  2. Add basil, olive oil, and garlic to food processor. Pulse until everything is mixed. If the mixture sticks to the sides, use a spatula to push it down, and blend again.
  3. Move the mixture to a bowl and stir in the cheese.
  4. Add salt and pepper to taste.

Pesto can be stored in the refrigerator for up to 7 days, or frozen for up to 4 months. Store pesto in an airtight container. If air gets into the mixture, the pesto will turn brown.

Makes approximately 1 cup.

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