Feed Me: Pesto

Happy Monday! I am so excited to share this recipe with you today. I have been waiting all winter and spring for basil to grow so I can make pesto. This is one of my absolute favorite things to make. It is so  delicious, easy, and it freezes extremely well. At the end of the summer I fill a few ice cube trays up so that we can enjoy it all winter long.

Up close photo of the deliciousness…..

I have made this recipe so many times that I never follow directions, or pay attention to measurements. I make it in a large food processor so the portion is bigger. Have fun experimenting with your preferences, the good news is you cannot mess it up.



Parmesan Cheese


Walnuts (or Pine Nuts)

Olive Oil

Salt & Pepper to taste


In a large food processor add a handful for walnuts and 4-6 cloves of garlic. My favorite thing about using the food processor is not having to cut anything up!


Chop until the pieces are small and mixed together.

Add enough basil to fill the food processor, or whatever device you are using.

Drizzle in olive oil, about 1/4-1/3 a cup. This measurement you will have to play around with. You do not want the pesto to be too dry or too wet. If you mess up you can always add more basil.

Add in parmesan cheese (1/3 cup), salt (few shakes), and pepper (few shakes). Mix together, and make sure to taste.

Every time I make this it comes out a little different. Sometimes a little heavier on the garlic or walnuts depending on how I feel while making it.


Cook pasta and add petso while hot so that it mixes in nicely.

Salivating yet?


  1. LOVE pesto! thanks for sharing. I have used walnuts instead of pinenuts before too. also have tried sunflower seeds.

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