Fresh Summer Pesto

There are some short cuts in cooking that I believe whole-heartedly in. Jarred marinara, canned beans, store bought hummus, and boxed cake mixes are some excellent examples. People are short on time. I get it. We want convenience over everything and so we often find the short cuts when it’s time to prepare dinner.

Something I DO NOT short cut on, though, is pesto. Do you buy the shelved jar of it? STOP IT! Pesto is SO easy to make (almost as easy as opening the lid to the jar) and is SO fresh when you prep it yourself. Seriously. Try this recipe!

Totally fresh...and super easy!!!
Totally fresh…and super easy!!!

I love to make a TON of pesto and then freeze whatever I don’t use. Serve this on top of crusty bread as an appetizer, mixed into your favorite pasta as a fresh summer entrée (I even like to add fresh, chopped tomatoes to the top!), or you can even top fresh fish or chicken with this sauce. The sky is the limit! Have fun with it and share with us your favorite way to serve it.

I love adding mine to yummy pasta and topping it with fresh tomatoes!
I love adding mine to yummy pasta and topping it with fresh tomatoes!

Perfectly Fresh Pesto


  • 2 cups fresh Basil

  • 5 cloves of Garlic (whole)

  • 1 cup Pine Nuts

  • ½ cup grated Parmesan Cheese

  • Olive Oil (about 1/3 cup)


  1. Place all of the ingredients (except the olive oil) into a food processor.

  2. Pulse until it turns into a paste-like consistency

  3. Add in olive oil. Begin with 1/3 cup and add more to make thinner if you prefer.

  4. Add to your favorite pasta, bread, or meat! Freeze whatever you don’t use for later.

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