Fresh Basil Pesto

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.

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.

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

1. Place first four ingredients in a food processor with a bottom blade. Be sure the leaves are on the bottom.
2. 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.
3. Serve immediately on hot or cold pasta, sourdough bread, pizza, focaccia bread or steamed vegetables.
4. Or place in quart size freezer zipper bag and freeze for use later.
5. Store in airtight container in fridge for up to one week, or up to one year in the freezer.

Fresh Basil pesto video

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

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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

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