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Basil Pesto (Garden-to-Table)

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Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Garden Fresh Basil Pesto

Basil Pesto is perfect tossed with hot pasta, spread on a sandwich or slice of crusty bread, or dolloped on grilled chicken or fish. There are so many ways to use it, and each one delicious!

Every year I feature recipes with our home-grown garden vegetables and herbs as the stars. These “garden-to-table” posts have been few this year as we were late getting the garden planted, and then came the heat.  However, we have enjoyed a great deal of yellow squash and cucumbers and a very prolific basil plant!

I’ve made pesto and featured it in several recipes on the blog but never gave it a well deserved post of it’s own.  If you’ve never made your own basil pesto, don’t wait another minute!  What do you do with pesto?

Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Pesto is one of the easiest things in the world to make.  There is no cooking, baking, boiling or frying required.  All you need is a food processor and a few fresh ingredients.

 

Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Blend together garlic, pine nuts, basil leaves, salt and pepper until pasty.

 

Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Add some really good freshly grated Parmesan cheese, great cheese makes all the difference.

 

Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Pulse to add the cheese, then with the processor running, drizzle in good quality olive oil.  Again with the good-quality stuff but it really does make it great!

 

Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Now you have amazing, wonderful, fragrant and full bodied Basil Pesto, fresh from the garden!

 

Garden Fresh ~ Basil Pesto ~ perfect tossed with pasta, spread on a sandwich or slice of crusty bread, or dolloped on chicken or fish | www.savingdessert.com

Over the years this recipe has evolved as I changed the ingredients slightly and tweaked the measurements here and there.  This is without a doubt, my favorite to date!

 

Thanks for PINNING!

A bowl of homemade basil pesto with black pepper on top

 

5 from 2 votes

Basil Pesto

Prep Time: 10 mins
Total Time: 10 mins
Yield: 1 /2 cup
Course: Condiment, Small batch
Author: Tricia
PRINT RECIPE
Fresh basil pesto is a wonderful, fragrant, delicious spread perfect on cooked pasta, grilled chicken or fish, and dreamy good smeared on a slice of crusty bread or sandwich!

Ingredients

  • 2 large cloves garlic crushed
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup tightly packed basil leaves
  • 2 tablespoons pine nuts
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup extra virgin olive oil

Instructions

  • Add the garlic, salt, pepper, basil and pine nuts to the bowl of a food processor. Pulse until well blended. Scrape the sides with a spatula and pulse again. Add the grated cheese and pulse again until mixed. With the processor running, slowly drizzle the olive oil through the chute and process until smooth.
  • Check the seasonings and sprinkle with additional salt and pepper if needed.
  • Use immediately or put in a small bowl and press a piece of plastic wrap on the top to seal out any air bubbles. The pesto will turn dark if left exposed to air.

Recipe Notes

Before adding the cheese, pesto can be frozen in small batches (use a plastic wrap lined ice cube tray). Store the frozen pesto cubes in an airtight container until ready to use. Add the basil pesto "cubes" to soups and pasta or any of your favorite sauces.

Here are a few other recipes you can enjoy with Pesto

Grilled Cheese with Heirloom Tomatoes and Pesto

Grilled Pesto Pizza with Arugula and Feta

Smoky Red Pepper Pesto on Grilled Chicken Panini

Chicken Pesto Panini

This year we moved our basil from our garden to a large pot on the deck.  It has thrived on the deck and I’m thrilled!

Did you know basil is a natural mosquito repellant? Bonus! Basil is a beautiful plant that needs to be pruned often to prevent it from flowering. If flowers develop the plant will stop producing leaves.  Even if you don’t plan to use the clippings, bring them inside and place in a jar of water to enjoy the lovely fragrance.

Be sure to stop by later this week for a wonderful recipe using all this great pesto!

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29 Comments

  1. Gerlinde says

    August 20, 2016 at 11:44 am

    Pesto is such a great condiment to have in your fridge especially when the basil is homegrown .

    reply to this comment >
    • Tricia Buice says

      August 21, 2016 at 8:23 am

      Pesto tastes so fresh and bright and I love the bold salty flavor – just can’t get enough!

      reply to this comment >
  2. Mandy says

    August 19, 2016 at 4:25 am

    Can’t wait to have enough basil in the garden to make a pesto.
    Have a wonderful weekend Tricia.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      August 19, 2016 at 9:27 am

      Spring should be coming soon for you Mandy – bet you are getting excited. You always have the prettiest garden 🙂 Happy weekend!

      reply to this comment >
  3. Katherine | Omnivore's Cookbook says

    August 18, 2016 at 10:15 am

    I am totally with you using this on everything! Amazing how this gem came from your very own garden, too.

    reply to this comment >
    • Tricia Buice says

      August 18, 2016 at 9:05 pm

      Thank you Katherine 🙂 Pesto is an amazing and simple spread – we just love it!

      reply to this comment >
  4. Monica says

    August 18, 2016 at 9:44 am

    I love your garden to table posts and this is yet another vibrant addition. I have never made my own pesto (I say, with my head bowed down…) and I would love to if only I could manage to make my basil plants thrive. I may just have to go to the farmer’s market and get some help in making my pesto happen. I can practically smell your lovely basil. And so many great uses for it, for sure!

    reply to this comment >
    • Tricia Buice says

      August 18, 2016 at 11:03 am

      Thank you Monica! Basil has been hard for me too until this year. It is so happy on the Deck in a large clay pot. I used plenty of compost and organic dirt with rocks for drainage at the bottom. I water it almost daily. It loves the sun but was never happy on the ground. Hope you’ll try again next year! Have a lovely weekend.

      reply to this comment >
  5. Carolyn says

    August 18, 2016 at 7:42 am

    What is “really good” parm cheese and olive oil? Can u share what r ur favorites?!

    reply to this comment >
    • Tricia Buice says

      August 18, 2016 at 8:22 am

      Hi Carolyn – I would only use fresh grated Parmesan – not the kind that comes in the green can or pre-grated in a ziplock bag. You can pick up imported Parmesan from the cheese shop section of your local store. Good Parmesan has a nice salty bite that makes all the difference. I also like an imported olive oil – and use Wegman’s brand from our local store. Wegman’s grocery stores are only in the northeast US – but in any store you can find a “better” imported brand of olive oil. I also love The Florida Olive Oil company and stock up on their EVOO each time we visit. They have a website http://www.floridaoliveoil.com – and they ship anywhere. Their balsamic vinegar is good enough to eat by the spoon. Thanks so much for commenting! I hope this helps!

      reply to this comment >
  6. Shelly says

    August 17, 2016 at 6:45 pm

    Would like to freeze. Inst say not to add cheese before freezing and then add frozen cubes to whatever. So the cheese is never added if frozen?

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 7:06 pm

      Sorry that was so confusing Shelly. If you want to use the pesto for other things like adding it to soups, etc. you can freeze it without cheese in an ice cube tray lined with plastic wrap. If you don’t intend to use it in small amounts, you can freeze a larger container or bag, then thaw when ready to use and add the cheese then. If you freeze it in a container, you can drizzle olive oil on top to help keep the pesto from turning dark when it is exposed to air. Fresh is always best but if you have a lot of basil and don’t want to waste it – this is a great way to make it last throughout the year. Hope this helps. Thanks so much for reading and asking such a great question!

      reply to this comment >
      • Shelly says

        August 18, 2016 at 7:18 am

        Thank you, anxious to try!

        reply to this comment >
  7. Chris Scheuer says

    August 17, 2016 at 4:50 pm

    Your pesto is such a beautiful vibrant color. It will be so fun to pull out and enjoy when the cold winds blow too. Love your pictures, such a nice clear tutorial!

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:57 pm

      Thank you very much Chris! Hope your basil is doing great too!

      reply to this comment >
  8. cheri says

    August 17, 2016 at 4:09 pm

    Our weather has been so crazy this year, we have a few very warm days and then cloudy and cold. For this reason I have been able to grow cherry tomatoes and basil, usually it is not warm enough. Love, love your garden to table series. You should write a cookbook!

    Hope you are having a great week Tricia!

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:58 pm

      You are so sweet Cheri – your garden is way better than mine – we just didn’t get it all in this year. I love the greens and lettuce and was thinking about garlic this year. Have you ever tried it?

      reply to this comment >
  9. Monique says

    August 17, 2016 at 4:07 pm

    As I was scrolling and reading..a voice came up..Never underestimate the power of Energizer..they must mean you:)

    I made some too..so good!!
    Yours is picture perfect though:)

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:58 pm

      Awww thank you Monique 🙂

      reply to this comment >
  10. John/Kitchen Riffs says

    August 17, 2016 at 10:58 am

    Love pesto! And haven’t made any this year. And we’ve got a LOT of basil at the moment. Hmmm . . . Thanks for a terrific post — and for giving me my next cooking project!

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:59 pm

      Hope you enjoy the pesto John! Basil will be gone before we know it. Have a wonderful week!

      reply to this comment >
  11. [email protected]'s Recipes says

    August 17, 2016 at 12:21 am

    I made a batch of pesto yesterday too, but with a mix of herbs. my basil plants don’t do very well this year..yours looks really gorgeous, Tricia.

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:24 am

      The mix of herbs sounds great Angie – hope you share your recipe! Have a wonderful week and thanks so much for commenting!

      reply to this comment >
  12. Jennifer says

    August 16, 2016 at 9:40 pm

    I grow basil year-round inside on my window sill so I’m always ready for pesto. Yours is perfect. Such a great addition to so many dishes!

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:23 am

      You are right Jennifer – pesto is a terrific sauce on just about anything. Our grocery store sells live basil plants so I usually pick one up and I can get it to last several weeks or even a month. I love having fresh herbs year round!

      reply to this comment >
  13. Robyn @ Simply Fresh Dinners says

    August 16, 2016 at 7:23 pm

    I’ve been looking at my basil plants all day, Tricia, and wondering what kind of pesto I would make with them. Mine are flowering because they’re so happy with these recent rains. I also thought a slow roasted tomato pesto would be fun. So many recipe ideas, so little time!
    I will make this recipe first because it looks so gorgeous. Thanks!

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:22 am

      The tomato pesto sounds great. I’ve done a red pepper pesto that was also wonderful. You are right … so many recipes! Have a wonderful day 🙂

      reply to this comment >
  14. sue | theviewfromgreatisland says

    August 16, 2016 at 6:56 pm

    Basil pesto is probably the most amazing sauce ever invented, and when it’s fresh from the garden, wow. Yours is such a vibrant green!

    reply to this comment >
    • Tricia Buice says

      August 17, 2016 at 8:21 am

      I agree Sue – I dream of ways to use this delicious sauce. Have a wonderful day!

      reply to this comment >

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