Summer Pesto Recipe

January 18th, 2023
There are so many delicious ways to enjoy fresh pesto. Stir it into sautéed green beans, mix it into a salad dressing, add a dollop to your scrambled eggs, or spread it on a pizza or sandwich. And, of course, there’s always pesto pasta.

Summer Pesto



  • 1/2 cup pine nuts (or substitute walnuts for a little something different)
  • 3/4 cup grated Parmesan cheese
  • 2-4 garlic cloves (how garlicky do you like it?), finely grated
  • 6 cups of basil leaves (about 3 bunches)
  • 3/4 cup extra virgin olive oil
  • 1 tsp kosher salt

Preheat oven to 350 degrees. Toast the pine nuts (or walnuts) on a baking sheet until golden brown (be sure to toss at least once). This should take 5-7 minutes. After the pine nuts cool, place them in a food processor and add the cheese and garlic. Pulse until finely ground. Add the basil and pulse again until fully blended. Slowly pour in the oil until smooth (about 1 minute). Season with salt.

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