The Presto Pesto!


Ready to spice up your sandwich or pasta?

This super quick, easy, and extremely tasty Pesto will rock your socks!

I don’t have a fancy-shmancy food processor {again, taking donations}… but I do have something similar. It’s sort of an attachment to my blender base.

If you don’t have a food processor, I think a blender would work too.

I was watering my sweet basil this morning, and I just got the urge to make some pesto, so I snipped off some large stems of the pleasant smelling herb and went to work.

And when I say work, I really just mean I pulled out my food processor/blender attachment thing-a-ma-jig.

Start off by placing two garlic cloves and 2 tablespoons of pine nuts in your processor/blender.

Process till the garlic and pine nuts are fully minced.

Add 1/2 cup freshly grated Parmesan cheese, 3 tablespoons EVOO (extra virgin olive oil), 1/4 tsp salt, and 4 cups of fresh basil {it ain’t gonna work if it ain’t fresh}.

Turn processor on, and blend until a semi-smooth texture has developed.

You can add more EVOO if it’s a little too dry and pulse it to blend.

Store this in an air tight container for just a few days {if it makes it that long}.

This was my lunch today… as you can see, I love the stuff!

It’s also great to add to pasta, or just a nice dip with some crusty bread.

Try it, you’ll love it too!

Presto Pesto
(makes 1 cup)

2 cloves garlic
2 tbsp pine nuts
3 tbsp EVOO (extra virgin olive oil)
1/2 cup fresh grated Parmesan cheese
1/4 tsp salt
4 cups fresh basil

In a processor pulse garlic and pine nuts till minced. Add remaining ingredients and blend till mostly smooth. Store in an airtight container for just a few days.


  1. I made this yesterday after seeing your post. My husband and I loved it! I was getting over-whelmed with all the basil leaves on my plant, so this was perfect to use them up! I also mixed the pesto in some mayonnaise and that was deliscious as well. Thanks for sharing. Love your blog.

  2. Stephanie says:

    Did you know you can freeze pesto? I usually freeze it in little containers or ice cube trays.

    You can also "healthy" up the recipe by using a big bunch of spinach and the same amount of basil. You can't hardly tell the spinach is there, but it is still basil-y and green. Great on pasta and perfect in a sandwich.

    I always make a ton of pesto in the summer, freeze it and then bring it out in the winter with peas and pasta. Yum.

  3. Haroon Jahed says:

    I used to do that until I discovered how easy basil is to grow in a soiless set-up. A little 3×3 rockwool cube will grow a nice two foot plant in two months. Best, it’s so forgiving you can pull all the leaves off, give it some more nutrient solution, throw it back in the sun/under the lights and 4-6 weeks later you’ve got the same amount again. It’s very easy to always have fresh basil It also seems to be pretty bug resistant as the current batch is sitting next to peppers with aphids and okra with brown mites and neither is touching it. I’m growing an heirloom variety called Genovese that I really like.

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