Fresh Basil Pesto

Fresh Basil Pesto by EclecticRecipes.com #recipe

This is a quick and easy recipe for fresh basil pesto with pine nuts and lots of garlic flavor. It’s been a while since I’ve made basil pesto, so I looked up a few recipes. Most are pretty much the same. The recipe doesn’t depend on exact ingredient amounts, so much as the quality of the ingredients you use in the recipe. I followed Simply Recipe’s recipe to make this one. You can also substitute walnuts for the pine nuts. It was delicious, and made an excellent vegetable pasta perfect for summer. Thanks to OhNuts! for sending me these fabulous pine nuts. You can read my review of their site here.

Don’t forget to stop by my giveaway page for the New McDonald’s giveaway and another back to school giveaway from Yoplait Go-Gurt.

[print_this]

Fresh Basil Pesto Recipe

Ingredients

  • 2 cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized garlic cloves, minced
  • kosher salt and pepper to taste

Method

  1. Combine fresh basil, garlic, and pine nuts in food processor. Pulse until fine.
  2. Slowly stream in the olive oil, while the food processor is on. Then scrap down the sides of the food processor bowl and add cheese. Pulse until well combined. Add salt and pepper to taste. [/print_this]
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27 Responses to “Fresh Basil Pesto”

  1. 1
    Maria — August 13, 2010 @ 10:57 am

    I love pesto! I need to make a big batch!

  2. 2
    Monet — August 13, 2010 @ 11:30 am

    I love pesto too…especially with home made pasta. I think that basil and pine nuts are certainly gifts from God! I hope you have a wonderful, restful weekend.

  3. 3
    Brooke — August 13, 2010 @ 1:18 pm

    YUM! Pesto is an eternal favorite at my house!

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  5. 4
    MaryMoh — August 13, 2010 @ 4:51 pm

    I have not tried pesto. This looks simple to make and delicious with anything. I would love to try. Thanks very much for sharing. Hope you have a lovely weekend. Mary

  6. 5
    Uno Chicago Grill — August 13, 2010 @ 6:15 pm

    Ever wanted to make your own pesto? Now's your chance! Try this #recipe for Fresh Basil Pesto from @EclecticRecipes http://bit.ly/as9IKL

  7. 6
    Jessica Smith — August 13, 2010 @ 6:19 pm

    RT @UNOchicagoGRILL: Ever wanted to make your own pesto? Now's your chance! Try this #recipe for Fresh Basil Pesto from @EclecticRecipes http://bit.ly/as9IKL

  8. 7
    Lana @ Never Enough Thyme — August 13, 2010 @ 8:08 pm

    I do love pesto! You should try it sometime with pecans for a bit of southern twist :-)

  9. 8
    Belinda @zomppa — August 13, 2010 @ 11:38 pm

    This is so delicious looking!

  10. 9
    Cookin' Canuck — August 13, 2010 @ 11:51 pm

    We can’t get enough of pesto during the summer and are always happy when we have leftovers to freeze for the winter.

  11. 10
    Angie's Recipes — August 14, 2010 @ 10:08 am

    This looks so nice. I love the recipe.

  12. 11
    Drick — August 14, 2010 @ 1:43 pm

    great looking and I am like Lana, it is good with pecans too

  13. 12
    Steve — August 15, 2010 @ 5:54 pm

    I grow all sorts of basil in my garden just to make pesto and freeze it for the winter months. I like to add my oil after the food processor and just stir it in as I like a chunkier pesto. But that’s just me.

  14. 13
    Belinda @zomppa — August 15, 2010 @ 7:19 pm

    Always good to have some on hand.

  15. 14
    RavieNomNoms — August 16, 2010 @ 12:13 pm

    I really like the recipe! Looks great!

  16. 15
    Alison — August 16, 2010 @ 12:40 pm

    I’ve never seen pesto look so good!

  17. 16
    Jennifer Cote — August 21, 2010 @ 1:15 pm

    Just a suggestion from The New Deli… (We’ve probably made thousands of batches of pesto in our 25 years at our cafe): Try processing the basil leaves and olive oil first. In my experience, the acids in the other ingredients seem to affect the pesto adversely (making it turn brown faster). We even add a bit of spinach for more green! But we always process the basil (and spinach) with the olive oil first, then add garlic (and process again), before finally processing with the pine nuts and Parmesan cheese. The pesto seems to stay green longer (always an appetizing plus). I hope this helps!

  18. 17
    lisa stewart — September 26, 2010 @ 3:49 pm

    RT@EclecticRecipes Fresh Basil Pesto http://bt.io/G42c

  19. 18
    recipes energy drinks — April 18, 2011 @ 9:40 pm

    I’m using a pre-release revision of internet explorer 10.0 and this post on your website is not showing up perfectly. The left sidebar seems to hover above the blog post making it kinda hard to see the meaning of the post. I’m not sure if your blog has to be move to a more recent version or whether ie10 is just not quite ready for release yet. I have experienced that a lot of sites work fine though. Thanks.

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  22. 19
    Chocolate — August 19, 2011 @ 2:44 pm

    Nice idea to combine basil pesto with pine nuts. Its healthy delicious and smells a lot of garlic..

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