This is my go-to pesto recipe, but if you have been following me for long, you know that I always give myself room to alter recipes. So consider this the base, but you can drop the cheese or change the pine nuts to another nut if you want a simpler pesto recipe.


  • 4 cups fresh basil
  • 3 cloves garlic
  • 1/2 cup of pine nuts
  • 1 tsp salt
  • 1/2 cup fresh Italian parsley
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese


  • Put basil, garlic, pine nuts, parsley, salt and oil in a food processor and mix well.
  • Add cheese and process more.
  • You can freeze it in pint or jelly jars for enough to flavor your pasta or pasta salad. You can also put them in ice cube trays, freeze them, then pop them out and put them in a plastic freezer bag in case you want a small amount to flavor soup or vegetables, like carrots or roasted potatoes. Enjoy!