Fresh Pesto

Easy peasy to make. Here’s how:

Pick your fresh basil.

Pack 2 cups into a food processor.

Add 1/2 cup freshly grated parmesan cheese.

Add 1/2 cup olive oil.

Add 2 T pine nuts.

And four, yep, count ‘em, four fat cloves of garlic.

A bit o‘salt.

A dash of pepper (I prefer white).


Voila. Pesto.


Fresh Basil Pesto


4 cloves of garlic, peeled
1/3 cup of parmesan, grated or in chunks
2 cups of basil leaves
3/4 cups of olive oil

salt to taste
white pepper to taste


Pack the leaves into a food processor. Add the other ingredients (if adding salt / pepper to taste, wait until after processing to add)

Fresh sauce turns a darker green when left in the open air. If refrigerating, add a bit of olive oil on top or cover the pesto with cellophane wrap (butt it up right onto the pesto sauce), then cover with a lid.


about 4 -5 oz of sauce.


Atop bread, crackers, in sandwiches or soups, or mix with pasta