Tuesday, January 20, 2015

Basil Pesto


The Busboy (Larry David and Jerry Seinfeld)

(Jerry, George, and Elaine are all eating at an Italian restaurant. George hasn't eaten anything)

GEORGE: Why do I get pesto? Why do I think I'll like it? I keep trying to like it, like I have to like it.
JERRY: Who said you have to like it?
GEORGE: Everybody likes pesto. You walk into a restaurant, that's all you hear - pesto, pesto, pesto.
JERRY: I don't like pesto.
GEORGE: Where was pesto 10 years ago?

LOL. Classic. But seriously, who doesn't love pesto? So fresh, so green, so delicious!

Can you ever have too much basil?


200 g basil leaves ( a big colander full or three small bunches), ends cut off but I keep the stems on
200 g toasted pine nuts
60 ml extra virgin olive oil
200 g Parmesan cheese, grated
1 clove garlic
1 lemon, juiced


  1. In a large blender, place pine nuts, basil, garlic and lemon juice.
  2. Puree for 1 minute or until ingredients are roughly blended.
  3. Slowly, add oil while blender is on medium setting.
  4. Add cheese.
  5. If too thick add a bit more oil.
  6. Blend until almost smooth or to desired consistency.
  7. Will last for a few of days in refrigerator.
  8. If adding to pasta, make sure you include a couple of tablespoons of pasta water when adding pesto to pasta.
or pine nuts?


  1. I've added parsley if it is on hand and substituted almonds, since the pine nuts can get very pricey. We freeze it in 2 Tbsp portions - tastes a bit like summer in the middle of winter.

  2. All that fresh basil looks amazing! I've never made my own pesto...shaaame. :) I need to change that this summer!

  3. What a vibrant shade of green! The only thing from preventing me from making it more often is the price of pine nuts (I agree with the comment above)

    1. I agree with you guys - pine nuts are crazy expensive. I know walnuts are also a popular substitute and much more economical!! Here's a great article on pine nuts http://www.huffingtonpost.com/2014/03/10/pine-nut-trivia-facts_n_4921114.html

  4. I love pesto and make it with whatever greens, nuts, and cheese happen to be around. Yours looks like a great version!