Fresh Basil Pesto
Every year, as the weather starts to heat up at the end of Spring, I buy a basil plant. The abundant and hardy herb thrives in a colorful pot on our sunny windowsill and provides us with fresh basil all season long. I use large handfuls for fresh pesto, as an accent in summer tomato sauces and soups, and to add a fresh sweetness to Caprese salads and panzanella.
With Autumn slowly creeping in and our basil plant now on its last leg, I decided that the time had come to harvest the remaining leaves and make a fresh basil pesto. I combined the pesto with whole-roasted cherry tomatoes, pine nuts, and a dusting of Parmesan, all over whole-wheat spaghetti, for a flavorful, satisfying vegetarian dinner.
Fresh Basil Pesto
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2 Cups 1x
Ingredients
- 2 cups fresh basil, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/2 cup pine nuts
- 2 tbs fresh garlic, chopped
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
Instructions
- Add basil, Parmesan, pine nuts, garlic, salt and pepper to a food processor. Pulse to combine.
- With the food processor running, slowly add olive oil. Serve immediately with your favorite dish or store in a jar or air-tight container with a layer of olive oil on top for up to a week.
Simplicity at its perfection!
This is so delicious!
Think I am going to make this tomorrow. Just made some fresh basil pesto the other day, and like the idea of serving it with whole roasted cherry tomatoes.
I love pesto! I usually make lots of it every year from the basil from my mother-in-law’s garden. Then I freeze it and use it throughout the year.