Here is an easy and Tasty Basil Pesto Recipe that you are going to love to use with Basil Pesto Pasta and more. Plus, I’m going to share how to keep your basil growing all summer. In addition, you can freeze your recipe to have available all winter long.
How Do You Keep Basil Healthy?
Did you know basil is one of these easiest herbs to grow, vertically disease free, and it continues to produce all summer long if you treat it right?
The best way to keep your basil plant producing is to gather your basil often. If you see a flower bud forming, you should immediately pinch it off. The more you harvest your plant, the faster it grows.
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If you have an over abundance of basil, you can gather it to dry or freeze for use once it’s out of season. Here is a step by step guide to doing this.
INGREDIENTS for Basil Pesto Recipe
Basil Pesto Recipe
Tasty pesto great on pasta, bread, and great to use in soups.
Ingredients
- 3 cups Basil, Fresh
- 1 Cup Olive Oil, Extra Virgin
- ¾ cup Parmesan cheese, Shredded
- ⅛ cup walnuts, chopped
- ½ cup Pine nuts
- 2 tbsp garlic, minced
- ⅛ tsp salt
- ¼ tsp pepper
Instructions
- Wash Basil Well & pat dry
- Blend all ingredients together in food processor or blender. Blend until almost smooth. Leaving the nuts slightly crunchy.
Notes
Cost estimate is based on growing your on basil plant
Pine nuts can be substituted with Almonds
Salt and Pepper can be adjusted to taste.
Keep Pesto in an air tight container in refrigerator for up to a week.
Freezes well
Nutrition Information
Yield
10Serving Size
1 gramsAmount Per Serving Calories 125Unsaturated Fat 0g
How to Serve Tasty Basil Pesto
There are many uses for this tasty recipe however, one of our favorites is basil pesto pasta . Just prepare your pasta according to the directions, drain and toss with a couple tablespoons of Pesto. Sprinkle with some extra Parmesan cheese and pepper for a great side dish.
- Perfect for dipping oil with crusty breads – just add a small amount of olive oil to pesto
- Spread over pork chops or chicken on the grill
- Add to soups and sauces for extra flavor
- Great for dipping with cheese and crackers
- Mix with soft cheese such as goat cheese for a tasty spread
- Basil Pesto Pasta
Freezes Well
If you are unable to use your Basil Pesto within approximately a week, you can freeze the extra for future use. Larger quantities can be frozen in any freezer container, however, freezing smaller quantities in ice trays and storing in a zip lock freezer bag allows more flexibility.
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See this tasty Fresh Cucumber and Herb Dip Recipe for a refreshing summertime appetizer.
Thanks for stopping by today. I look forward to sharing my next adventures with you!
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Renae
Friday 7th of October 2022
Yum! I love fresh pesto. Your basil plant was very happy. It can be very tough to grow here.
Rachel
Saturday 8th of October 2022
Renae, It is really easy to make. Thanks for stopping by.
Kim
Friday 7th of October 2022
Sounds so fresh and yummy!
Rachel
Saturday 8th of October 2022
Kim, You would love it. Thanks.
Mary from Life at Bella Terra
Friday 22nd of July 2022
Rachel, basil grows so well here. It’s actually one of the garden plants that loves our hot summers. We love pesto around here and I will try your recipe. I’ve always made the same one year after year so it’s nice to change things up!
Rachel
Friday 22nd of July 2022
Thanks Mary, I hope you enjoy the recipe as much as we do!
Diana
Wednesday 13th of July 2022
Good morning Rachel. I’m addicted to basil. I’m not a lover of Mayo so when I make potato salad, I put my pesto sauce on it. It is delicious and hopefully less calories but I may be deceiving myself. Have a wonderful day and stay hydrated.
Rachel
Thursday 14th of July 2022
Diana, I'm so glad you liked this Diana! Thanks so much for stopping by.
deezie
Wednesday 5th of August 2020
Good Morning Rachel Great Great recipe* I have so much basil growing, I will be trying this recipe this week for sure. Love the way basil smells*
have a great day
deezie
rahrags@gmail.com
Wednesday 5th of August 2020
Deezie, I'm sure you will love this recipe. Thank you for stopping by. Rachel