• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • More Recipes
    • Breakfast
    • Easy Dinner Recipes
    • Appetizers/Snacks
    • Side Dishes
    • Best Dessert Recipes
    • Cookies
    • All Recipes
    • Categories
  • Travel
  • Shop

Easy Recipes for Family Time - Seeded At The Table logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Cookies
  • Appetizers/Snacks
  • Easy Dinner Recipes
  • All Recipes
  • Travel
  • Shop
  • Contact
×

Home » Course » Condiments » Fresh Basil Pesto

February 8, 2010

Fresh Basil Pesto

This post may contain affiliate links. Read my disclosure policy.

Pin
Share
Tweet
Share
3Shares
Jump to Recipe

Make a homemade Fresh Basil Pesto to save money and use in various recipes.

Make a homemade Fresh Basil Pesto to save money and use in various recipes.Basil pesto is a newer staple in my fridge.  It is something I can quickly whip up and use in so many different recipes.  Keep it in an air tight container or jar, drizzle some olive oil on top, and it will keep in the fridge for a few weeks.  You can also freeze it for months.  The easiest way to freeze it, is in smaller portions.  Section it out in an ice cube tray, then when it's frozen transfer the cubes to a freezer bag.  Nuke it for 15 seconds in the microwave to quickly thaw.

Use this basil for a thin pizza sauce, toss with pasta, top some chicken, flavor a pastry and more.  In the near future I'll be sharing some ways I've used the basil pesto.  As for now, I'll leave you with the recipe I use to make mine.  Remember, pesto is always made "to taste".  So, take away and add at your pleasure.

Make a homemade Fresh Basil Pesto to save money and use in various recipes.
Print Recipe
5 from 1 vote

Fresh Basil Pesto

Make a homemade Fresh Basil Pesto to save money and use in various recipes.
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: American
Keyword: Basil Pesto
Servings: 10 servings
Calories: 83kcal

Ingredients

  • 1 cup packed fresh basil
  • 3 cloves garlic
  • ¼ cup pine nuts
  • ¼ to ⅓ cup extra virgin olive oil
  • ¼ cup grated Parmesan cheese
  • salt and pepper to taste

Instructions

  • Add basil, pine nuts, garlic and Parmesan cheese to a food processor. Pulsate until thoroughly mixed. Slowly add the oil and pulsate until fully combined. Season with salt and pepper.
  • Store in an air-tight container. Drizzle olive oil on top to keep fresh. Will keep for a few weeks in the fridge.
  • To freeze: Section pesto into ice cube tray and freeze. When frozen, transfer to a freezer bag and keep frozen for 3-6 months.

Notes

Source: Adapted from Savory Sweet Life

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
Pin
Share
Tweet
Share
3Shares
« Cajun Fries
Hot Chocolate on a Stick »

Favorite Recipes

stack of pumpkin bread slices on a white plate
two falafels on a plate with pita bread and yogurt sauce
hawaiian sandwiches with buttery topping

More Family Favorites

Seed at the table family photo

About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

Learn more about me →

Reader Interactions

Comments

  1. Culinary Cory says

    February 09, 2010 at 8:27 pm

    I LOVE pesto. It's one of my favorite cooking ingredients. It's such an easy way to bump up flavor to any recipe.

    Reply
  2. Denise says

    February 08, 2010 at 9:00 pm

    Yum! We love to do pesto pizza with tomatoes and mozzarella on the grill in the summer. Homemade pesto is so good!

    Reply
  3. Ed Schenk says

    February 08, 2010 at 8:07 pm

    At the end of the summer I take all my basil and make a big batch of pesto. What I won't use quickly gets frozen.

    Reply
  4. Bob says

    February 08, 2010 at 5:48 pm

    Love it. Pesto is one of those things that I always mean to make but never seen to have all the ingredients at the same time.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search for Recipes

© 2022 · Seeded at the Table · Home · About · Contact · Privacy Policy