Pesto from Basil Leaves

An easy pesto recipe anyone can make and use!  Lots of possibilities!

Course Side Dish
Cuisine Italian
Prep Time 20 minutes


  • 3 cups fresh basil
  • garlic clove
  • 1/3 Cup extra virgin olive oil
  • 2 TBLE toasted pine nuts (OPTIONAL)
  • 1/4 CUP Romano Cheese (OPTIONAL)


  1. If using pine nuts, toast at 350F for 15 minutes. Do not let them burn, they should be slightly toasted in color.

  2. When done, let cool.

  3. Meanwhile, wash and pat dry the basil leaves

  4. Process the garlic, basil, pine nuts, cheese and olive oil through a food processor. If you don't have a food processor, use a Mortar and Pestle or a nutri-bullet/magic bullet.

  5. When it is well blended, remove and place in bowl and use in your favorite pesto recipes!

Recipe Notes

  1.  Freeze any extra amounts in the freezer for later use. Keep in mind these are all approximate measurements. Feel free to modify the recipe to suit your tastes.
  2. Omit the cheese if you prefer no dairy or are using the pesto with a recipe that already includes cheese, like mozzarella. 
  3. Pine nuts are optional, but if you use them make sure they are toasted