Fresh Homemade Basil Pesto

Fresh homemade basil pesto for veggies, chicken, shrimp, pasta, eggs...the list goes on! Repin and save for later!

Fresh pesto has got to be one of the best sauces, especially in the summer. It’s fragrant, flavorful and don’t forget pretty! In the spring, I planted a big box of basil for this very reason. I love picking some fresh basil from my plant and throwing it right in the food processor for a quick batch. Basil is the main ingredient of pesto. It’s a great way to get a significant amount of it in a creative and yummy way. 

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Some health benefits of basil/pesto:

-Anti-bacterial and anti-inflammatory properties

-Can help detoxify the liver

-Provides Vitamin A and magnesium

Pretty powerful stuff!

Add to veggies, pastas, chicken, shrimp, quinoa, eggs….the list goes on! Make a big batch and freeze the extra in ice cube trays or silicone molds for later! Once they’re frozen seal them into zip lock bags for the freezer. Now you have a pre-made sauce for quick weeknight meals. When you’re cooking, throw a cube into the pan. So easy!

I use a mini food processor for sauces and dressings like this. It’s great at blending everything up very finely. If you use a larger blender or food processor, you end up losing some of the ingredients to the big bowl or container. I’ve had my mini food processor for 8 years and it’s got plenty of life left in it!

Fresh Homemade Pesto
 
Recipe type: Dressing/Sauce
Serves: 6
Ingredients
  • 2 cups fresh basil leaves
  • ½ cup shredded parmesan cheese
  • 2-3 garlic cloves, minced
  • Juice of half a lemon
  • ¼ cup pine nuts, lightly toasted in the oven or in a pan
  • ½ cup olive oil
  • silicone molds for freezing - where to get
  • mini food processor - where to get
Instructions
  1. Put your basil, parmesan cheese, olive oil, lemon juice, garlic and toasted pine nuts in the food processor. Blend for about a minute. Add more olive oil if it’s too thick. It should be a little runny and not too pasty.
  2. A little tip: you do not need to add salt because the parmesan cheese is very salty. I learned that the hard way!