Homemade Pesto {Recipe}

As you recall, I mentioned harvesting my basil crop due to the high heat index.  I decided to make my first batch of homemade pesto sauce, and let me tell you, although this baby is going in the freezer, I'm so glad I did.  I have purchased jarred pesto, and it's good, but fresh is always better.  Plus I like to control how much salt is in my sauces and spices and that's something that is very difficult with processed food. 

So, on to the recipe!

{Homemade Pesto Sauce}
makes a little over 1/2 pint

2 cups of fresh basil (packed)
1/4 cups pine nuts
1/2 tsp Kosher salt
1/2 fresh black pepper (cracked)
1/3 cup blend of Romano and Parmesan cheese
3/4 cup EVOO (extra virgin olive oil)
4 tsp minced garlic (or 4 garlic cloves)

Place all ingredients except basil and cheese into a blender or food processor.  Pulse to chop the pine nuts and garlic (if you're using whole cloves).  Add the basil and cheese.  Pulse to chop the basil.  Then blend for a few seconds to evenly mix the ingredients.  Enjoy!  (or freeze and enjoy on a later date)

* I used mostly grated Romano cheese and added some Parmesan to make 1/3 cup.  To me these cheeses taste very similar, but I enjoyed the mix of the two.

Buen Provecho,


  1. Nice job Libby! It looks great. Just think of all the yummy things you can put that on. I'm getting hungry now. :)

  2. YUM! I've got a nice bunch of basil that needs to be harvested. Thanks for the recipe!

  3. This looks delicious! I love basil and fresh pesto. Your photographs are beautiful, too.

    I would love it if you would share this at the Smart Solutions linky party. You can link up here:


    Have a great day!

  4. I love pesto! For some reason, I haven't had much success making it at home. I will add your recipe to my try list. Maybe it will be the one that will work for me!


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