Healthier living, one day at a time!

Traditional Basil Pesto

Prep Time

20 minutes

Prep Notes

Why buy expensive commercial brands of pesto when you can easily make your own.  This is best to make in the summer when basil is abundant.  You can free in ice cube trays and thaw when needed in the winter months.

Cooking Time

0 minutes


1 cup


2 packed cups fresh basil leaves

1/2 cup good quality extra virgin olive oil

1/2 cup Parmesan cheese (optional)

1/3 cup pine nuts (Cashews and walnuts also make a nice pesto)

3 garlic cloves, minced

Salt and pepper to taste.


  1. Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.
  2. Add the olive oil and Parmesan, if using, and pulse again until smooth.
  3. Season to taste with salt and pepper.
  4. Enjoy immediately or make a bigger batch and freeze the leftovers.  See note above.