Fresh Pesto

Pesto is so simple to make but so delicious. You can add different flavors depending on your mood. You can eat it fresh or make large batches and freeze it for later. In our home, we tend to eat pesto at least once a week in some form or another.

Here’s my personal take on pesto; simplicity


  • ~2 cups fresh basil leaves
  • 1/3 to 1/2 cup pine nuts
  • 1/4 to 1/2 cup olive oil
  • sea salt


Fill a small food processor to the top with basil leaves. Begin to process the leaves, adding just enough oil to get things going (I usually start with about 1/4 cup). Add the pine nuts, anywhere from 1/3 to 1/2 cup depending on your mood. Process to desired smoothness, adding more oil if desired. Top with freshly ground sea salt on the plate (the texture is great that way).

Depending on what you plan to use the pesto for you might want more or less oil. For example, if you want to top slices of mozzarella and tomato with your pesto and eat it as a finger food, less oil is probably better.

Many people like to add garlic or parmesan cheese to their pesto as well. If you plan to freeze it, you’ll probably want to leave the cheese out. You can always season the different batches according to your mood when you defrost them. Some other ingredients to try are sun-dried tomatoes, black olives, other nuts (walnuts, almonds), other fresh herbs (sage, parsley).