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    Home > Appetizers and Beverages > A Simple Fresh Basil Pesto Recipe

    A Simple Fresh Basil Pesto Recipe

    Published: Aug 5, 2013 · Modified: May 24, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is a recipe for simple, classic, easy to make Basil Pesto. An absolutely beautiful way to use up that summer basil from your garden.

    Pesto and Pine Nut Basil Reco[e

    Every year I grow a pot of sweet basil on the back deck, and this year I’m growing several varieties. Two common green, one purple and one variegated purple.  So what do you do with all that basil?

    Purple Pesto

    Yup, I should have kept the plant markers, as now I don’t know the exact names. With my bumper crops, I’ve been making a batch of pesto every weekend.

    Appetizer plate with Fresh Pesto

    It’s so delicious, freezes easily and can be simply smeared on bread, topped on grilled chicken or fish, or stirred into a pasta recipe. 

    Pictured is an appetizer platter I took to a friend’s house when we were invited over for a barbeque. Sliced baguette, fresh tomatoes from my garden, fresh homemade mozzarella and a bowl of homemade fresh basil pesto in the middle.

    This was a hit and didn’t last long at the party.

    Recipe for Homemade Basil Pesto

    I’ve always used this simple recipe for homemade fresh basil pesto.

    Pesto and Pine Nut Basil Recipe

    Simple Fresh Basil Pesto Recipe

    Recipe for Homemade Fresh Basil Pesto
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 123kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 cups fresh basil leaves packed
    • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
    • 1/2 cup extra virgin olive oil
    • 1/3 cup pine nuts toasted
    • 2 cloves medium garlic minced
    • Salt and freshly ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Rinse and dry the fresh basil leaves. Combine basil with the toasted pine nuts in a food processor. Pulse a few times in a food processor. Add the garlic, pulse again two more times.
    • Slowly add the olive oil in a constant stream while the food processor is on. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add Salt and freshly ground black pepper to taste.

    Nutrition

    Calories: 123kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 67mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Fresh Basil Pesto…It’s What’s for an Appetizer.

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    Reader Interactions

    Comments

    1. Ed Schenk says

      August 09, 2013 at 11:21 am

      A summer staple of mine!!

      Reply
      • Lea Ann says

        August 09, 2013 at 8:05 pm

        It’s so good to hear from you Ed. Thanks for stopping by.

        Reply
    2. Amy | Club Narwhal says

      August 08, 2013 at 7:29 am

      Your basil is absolutely gorgeous! It totally puts my sad, wilting basil to shame. I think my black thumb got the better of me this summer… Stopping by from Grow Your Blog 🙂

      Reply
      • Lea Ann says

        August 09, 2013 at 8:08 pm

        I’ve had those wilting basil years also Amy. I have no idea why some years are better with basil.

        Reply
    3. Lea Ann says

      August 08, 2013 at 6:14 am

      I was going to say, I’d trade you basil for blossoms … but you’ve got basil too. 🙂

      Reply
    4. Yvette says

      August 07, 2013 at 5:35 pm

      Oh yummy! I need to make this! I have so much basil and this is the perfect idea. Making this soon! Thank you!

      Reply
    5. Chris says

      August 07, 2013 at 12:26 pm

      We have no fresh basil this year, we didn’t get it planted. Now I’m sad.

      Reply
      • Lea Ann says

        August 08, 2013 at 6:13 am

        And I’m feeling sorry for you. 🙂

        Reply
    6. Lea Ann says

      August 07, 2013 at 9:40 am

      I’ve had years that my basil wasn’t to notch. For some reason, this year has been a bumper crop season.

      Reply
    7. Vickie says

      August 07, 2013 at 9:17 am

      LOVE pesto! Your pictures are beautiful. You probably know this, but you can save it in ice cube sized blocks for winter sauces and soups. I am always on a mission to use or store every bit of what I grow. Gets to be a challenge during the zucchini season. 🙂

      Reply
      • Lea Ann says

        August 07, 2013 at 9:38 am

        Yes, I’ve seen people use the ice cube tray trick. Can you believe I don’t have any? I should go to the dollar store and get a couple. Thanks for the compliment on the photos.

        Reply
    8. Cathy at Wives with Knives says

      August 07, 2013 at 6:46 am

      My recipe is very similar to yours, Lea Ann. I’m kind of a purist when it comes to pesto and prefer the basic flavors. I’m sure your appetizer platter was a big hit. I would be happy having just that for my dinner.

      Reply
      • Lea Ann says

        August 07, 2013 at 9:38 am

        I agree about that recipe Cathy. When it comes to pesto, I prefer it simple.

        Reply
    9. Karen Harris says

      August 07, 2013 at 5:56 am

      I love fresh pesto! My basil has now gone to seed while I wasn’t paying attention and is tall and leggy. Next year I’m going to make and freeze lots of pesto earlier on. Yours looks beautiful.

      Reply
      • Lea Ann says

        August 07, 2013 at 9:39 am

        Karen, those plants can be sneaky and in the heat go to seed very quickly. My plants are right outside my door, so I can’t miss anything about their behavior.

        Reply
    10. Jenn says

      August 06, 2013 at 6:27 am

      In my book, there is just nothing better than simple basil pesto. It’s so versatile and sooooo incredibly good on just about anything. Plus, it’s always got such a lovely color!!!

      Reply
      • Lea Ann says

        August 06, 2013 at 7:43 am

        I’ve had some basil pestos that were very strong. I like this recipe, seems to be a perfect blend of flavors (for us)

        Reply
    11. pam (Sidewalk Shoes) says

      August 05, 2013 at 6:13 pm

      I always stow away a couple jars of basil pesto into the freezer to relive these summer days!

      Reply
      • Lea Ann says

        August 06, 2013 at 7:42 am

        Pam, my freezer is quickly getting many small batch bottles. I’m feeling very smug about that. 🙂

        Reply
    12. Holly says

      August 05, 2013 at 5:34 pm

      Looks great, Lea Ann! I didn’t have much luck with the purple basil this year but the standard green basil is doing well in containers on my deck. Your pesto looks perfect with tomatoes and bread.

      Reply
      • Lea Ann says

        August 06, 2013 at 7:41 am

        I planted purple basil one other year that didn’t work out very well. This year it’s flourishing. Wonder if our climate is better for one variety. Unfortunately, I don’t know what I bought.

        Reply
    13. Heather says

      August 05, 2013 at 5:26 pm

      Looks yummy. I love eating pesto with everything, it’s a great summer food. Kinda like drinking a good Rose! It tastes really good when it’s hot!

      Reply
      • Lea Ann says

        August 06, 2013 at 7:40 am

        I agree Heather. My freezer is filling up fast.

        Reply
    14. Larry says

      August 05, 2013 at 1:46 pm

      Your pesto looks delicious LA and I’ll save your recipe. Also the appetizer plate looks very inviting and it sounds like you made, grew everything but the bread – very nice.

      Reply
      • Lea Ann says

        August 08, 2013 at 6:18 am

        You know me well, that bread was made in ovens far away. 🙂

        Reply
    15. Rocky Mountain Woman says

      August 05, 2013 at 12:02 pm

      5 stars
      ok, that looks amazing! It’s just the height of what I love about summer!

      Great idea for a quick side or appetizer that I am so going to steal from you…

      xxoo,

      RMW

      Reply
      • Lea Ann says

        August 06, 2013 at 7:25 am

        Thanks RMW

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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