There’s something deeply satisfying about stepping into your backyard, brushing your fingers through a tangle of basil leaves, and harvesting the ingredients for your next meal. Homemade pesto is one of those simple pleasures that turns fresh, everyday ingredients into something extraordinary. With just a handful of garden-fresh basil, a clove or two of garlic, toasted pine nuts, a good amount of olive oil, and a sprinkle of Parmesan, you can create a vibrant, aromatic sauce that elevates everything from pasta and sandwiches to grilled veggies and even some nice bread. You can find my recipe for that here. 

This is my favorite way to make pesto—simple, fresh, and bursting with flavor. Whether you’re swimming in basil from a thriving garden or just picked up a bunch from the farmers market, this recipe is a delicious way to put it to good use. It’s quick to make, easy to tweak, and endlessly versatile.

Ingredients:
2 cups fresh basil leaves (packed) (Or more if you love Basil, like me!)
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 cup pine nuts (toasted)
3 garlic cloves
Salt and freshly ground black pepper, to taste
A squeeze of fresh lemon juice for brightness

Instructions:
Toast the nuts (optional but recommended):
In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until golden and fragrant. Let them cool slightly.

Blend the base:
In a food processor or high-powered blender, combine the basil leaves, garlic, and toasted nuts. Pulse until the mixture is coarsely chopped.

Add cheese:
Add the grated Parmesan and pulse a few more times to combine.

Stream in the oil:
With the processor running on low, slowly pour in the olive oil until the pesto reaches your desired consistency—smooth but still a bit textured. You may need to scrape down the sides once or twice.

Season to taste:
Add salt, pepper, and lemon juice (if using) to taste. Give it one final blend.

Use or store:
Use immediately, or transfer to a jar. To store, cover the surface with a thin layer of olive oil to prevent browning and refrigerate for up to 5 days. You can also freeze pesto in ice cube trays for easy, single-serving portions.

Mmmmm.....Finally.... Enjoy!