Quick N' Easy Basil Pesto


8 cups of fresh basil leaves loosely packed
1/2 cup olive oil
2 cloves of garlic coarsely chopped


In a food processor, alternate adding ingredients until blended smooth. Add more olive oil if the pesto isn’t the correct consistency.
Use the pesto with 24 hrs or freeze scoops in plastic wrap lined muffin cups for later use.




*Girl From Scratch's picture

Try walnuts as an alternative to expensive pine-nuts. It tastes the same for half the price!

Chelsea Martin's picture

Thanks for the tip Lindsay. We've made it both ways. Sometimes with blanched almonds as well.

Gloria Parker Kersh's picture

This looks delicious... I love pesto with basil and grill mixed veggies. I sometimes use some walnuts in place of some of the pine nuts ( I can get bulk walnuts for 5.89 a lb.)


I found a heck of a steal at the grocery store the other day. One very LARGE bunch of fresh basil for about $2. This helped make up for the fact pine nuts were up to $8.50 for a cup. Good thing this pesto is worth it!


2 cups


Tuesday, March 15, 2011 - 10:35am


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