Basil Pesto, perfect for summer!

Written By Ellen Welter, PT, DPT, COMT, CN

Pesto is a delicious sauce that reminds me of summer. Fresh basil is very easy to grow and I would highly recommend keeping some on hand to make this delicious sauce as often as you can this summer. Pesto is delicious on about anything: pasta, risotto, or grilled cheese to name a few. This recipe is from New York Times Cooking and is easy to put together. I personally like pine nuts (best stored in the freezer to keep freshness) but walnuts work well too.

If you would like to view how the Italians make pesto with a pestle and mortar, watch Salt, Fat, Acid, Heat by Samin Nosrat. It will inspire you to cook and it has great videography of the world!

Pesto Recipe:


  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese


  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
  3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

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