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.

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