This fresh basil pesto is a favorite of our entire family. We make up large batches and freeze it to use on pasta, focaccia, and pizza all year long.

Fresh Basil Pesto in a canning jar — This post may contain affiliate links, which means I may receive a small monetary compensation at no extra cost to you. I appreciate the support and love you all have shown this little farm blog. I will only recommend products I use and love!
*See my full disclosure here.*

I can’t even remember where I found this fresh basil pesto recipe, but I know it was many years ago. I also can’t remember how many times we have made it. But I do know it is a family favorite that has become a staple in my freezer.

True story: last night, after I filmed the fresh basil pesto video I was processing the rest of my large pan of basil and my 10 yr old daughter and 5 yr old son were helping. My son says, “It smells so good…wish we had homemade bread to eat it on. I looooooovvve pesto. I could just take a huge bite on a spoon!” Lol! True story!

We grow a big bed of Sweet Genovese basil every year just to make this pesto recipe. I have adapted the recipe some over the years, but the basic recipe is pretty much intact.

It is versatile and you can try different kinds of nuts, cheese and even herbs and it will still turn out. I’m hoping later this week to make up some purple basil pesto for the freezer as well. Hoping to use it on pizzas and with chicken.

pan of fresh cut basil next to the basil bed in the garden

Fresh basil pesto ingredients

6 cups fresh packed basil leaves
1 1/2 c. grated Parmesan or Pecorino Romano cheese
1 1/2 c. walnuts, pine nuts, or almonds
1/2 t. salt
3/4 c. extra virgin olive oil

Fresh Basil pesto instructions

Place first four ingredients in a food processor with a bottom blade. Be sure the leaves are on the bottom.
Turn on the food processor and slowly drizzle in olive oil while the blade is turning. Process until all the oil is in and the ingredients are ground smooth and creamy.
Serve immediately on hot or cold pasta, sourdough bread, pizza, focaccia bread or steamed vegetables.
Or place in quart size freezer zipper bag and freeze for use later.
Store in airtight container in fridge for up to one week, or up to one year in the freezer.

ingredients for fresh basil garden pesto

Fresh Basil pesto video

Fresh Basil Pesto

Julie Michener

Perfect on pasta, focaccia, pizza, veggies and more!

Print Recipe

Prep Time 15

Ingredients

6 cups basil leaves packed
1 1/2 cups shredded Parmesan or Pecorino Romano cheese
1 1/2 cups walnuts, pine nuts or almonds
1/2 tsp sea salt
3/4 cup extra virgin olive oil

Instructions

Place first four ingredients in a food processor with a bottom blade. Be sure the leaves are on the bottom.
Turn on food processor and slowly drizzle in olive oil while blade is turning. Process until all the oil is in and the ingredients are ground smooth and creamy.
Serve immediately on hot or cold pasta, sourdough bread, pizza, focaccia bread or steamed vegetables.
Or place in quart size freezer zipper bag and freeze for use later.
Store in airtight container in fridge for up to one week, or up to one year in the freezer.

Keyword appetizer, basil, basil pesto, chicken, focaccia, italian, pasta, pesto

quart bags of fresh basil garden pesto ready for the freezer

fresh basil pesto in pasta and vegetables

Our favorite Uses for fresh basil pesto

Mix with steamed sliced carrots, zucchini, colorful bell peppers, green beans, broccoli, red onion, black olives, and spiral pasta and serve with extra Romano cheese on top (shown above)
Add creamy Italian dressing and shredded Parmesan cheese to above leftover pasta and serve as a cold pasta salad
Spread on focaccia bread and top with sliced tomatoes and Parmesan cheese. Warm under the broiler until cheese is melted
Mix a little pesto with butter and serve over steamed vegetables
Slather a crusty slice of bread with mayo, pesto, tomato slices, zucchini slices and Romano cheese and grill under the broiler until cheese is melted and veggies are warm.
Serve over grilled chicken with chopped tomatoes
Add equal parts cream and serve over cheese ravioli or tortellini

Shop this post

Pin this recipe for later

Julie Michener of This Beautiful Farm Life with a pan of fresh cut basil

Thanks for stopping by the farmhouse!

Thank you for following along with me as I go through the seasons on the farm. I am thoroughly enjoying my Back to Eden garden and can’t wait to give you an update soon!

Please leave a comment if there is anything you want to know about my garden or this post…or anything else! Or if you have a great pesto recipe I should know about be sure to share. Blessings, Julie