Yesterday was Pesto Night! After sending Josh an email with the aforementioned subject line, I was listening to one of my favorite audiobooks for the second time: Barabra Kingsolver’s, Animal Vegetable Miracle. On my drive home, I came to the chapter proclaiming that August (as opposed to January) was the time to be thinking about pesto. Clearly, it was meant to be pesto night. The herbs in my garden are lush and plentiful, and the beetles seem to have finally died off. The pesto I made is a fairly traditional Italian basil pesto; however, due to the large quantity of beautiful parsley in my garden, I used a 50:50 blend of parsley and basil. It turned out great. You can also use arugula or spinach in place of some of the basil.

Prep Time: 15 mins | Total Time: 15 Mins
Yield: 1 Pint (About 4-Dishes worth)
TAGS: CONDIMENTS | SUMMER | Italian

Italian Basil Pesto

As written, this recipe yields one pint which is enough for about four pesto-related dishes. I used some in an Italian sausage skillet and made this creamy pesto dip, plus I had enough left to fill two 4-oz jars for future enjoyment.

Ingredients

  • 8 cups Fresh Basil, loosely packed (You can use a mix of basil varieties as well as parsley or other tender greens and herbs)
  • 1.5 cups Extra Virgin Olive Oil
  • 4 cloves Garlic (Or 1 Tbsp granulated garlic)
  • 2 tsp Salt
  • 1/2 cup Pine Nuts (Cashews or Pistachios also work)
  • 1 cup Shredded Parmesan Cheese
Italian Basil Pesto

Instructions

  1. Wash herbs and pat dry.
  2. Remove the stems from the leafy parts of the basil and other greens discarding stems.
  3. Combine herbs and oil in a blender or food processor until finely minced working in batches or adding slowly if needed.
  4. To the blender, add garlic, salt, and pine nuts. Blend again just until the nuts are minced.
  5. Add the cheese and pulse to mix.
  6. Use immediately or refrigerate up to a week. You can also freeze for up to six months in an airtight container.
Italian Basil Pesto
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Italian Basil Pesto

Course Condiment
Cuisine Italian, Summer
Prep Time 15 minutes
Servings 2 cups

Ingredients

  • 8 cups Fresh Basil, loosely packed You can use a mix of basil varieties as well as parsley or other tender greens and herbs
  • 1.5 cups Extra Virgin Olive Oil
  • 4 cloves Garlic Or 1 Tbsp granulated garlic
  • 2 tsp Salt
  • 1/2 cup Pine Nuts Cashews or Pistachios also work
  • 1 cup Shredded Parmesan Cheese

Instructions

  1. Wash herbs and pat dry. 

  2. Remove the stems from the leafy parts of the basil and other greens discarding stems.

  3. Combine herbs and oil in a blender or food processor until finely minced working in batches or adding slowly if needed.

  4. To the blender, add garlic, salt, and pine nuts. Blend again just until the nuts are minced.

  5. Add the cheese and pulse to mix.

  6. Use immediately or refrigerate up to a week. You can also freeze for up to six months in an airtight container. 

For an easy appetizer, mix up this quick Creamy Pesto Dip & Spread. For seasonal recipes delivered to your inbox, Subscribe today.

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