How to Make Fresh Basil Pesto from Garden to Table 🌿

                                                Credit: Ekologiskt_Shafferi from Pixabay.com

There's nothing quite like the taste of homemade basil pesto—especially when the basil came straight from your own pot! After showing you how to turn one supermarket basil plant into an endless supply, I thought a recipe was in order. If you're harvesting your own leaves already, congratulations! It's time to enjoy the fruits (well, leaves!) of your labor.

This easy basil pesto recipe is my go-to. It comes together in minutes and adds a punch of flavor to pasta, sandwiches, grilled veggies, or even a spoonful stirred into scrambled eggs. Once you’ve made it, you’ll never go back to store-bought!

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🌿 Easy Basil Pesto Recipe (Makes about 1 cup)

Ingredients

• 2 cups fresh basil leaves (packed, stems removed)

• 2 to 3 garlic cloves (adjust to taste)

• ¼ cup pine nuts (or walnuts/almonds for a twist)

• ½ cup freshly grated Parmesan cheese

• ½ cup olive oil (extra virgin is best)

• Salt and pepper to taste

• A squeeze of lemon juice (optional, to brighten the flavor)

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Instructions

1. Wash and dry your basil leaves.
   I like to pat mine gently with a clean kitchen towel—wet leaves can make the pesto watery.

2. Add basil, garlic, and nuts to a food processor.
   Pulse a few times until chopped.

3. Add Parmesan and pulse again.

4. With the processor running, slowly stream in the olive oil.
   Scrape down the sides as needed. Blend until smooth or slightly chunky—your call!

5. Season with salt, pepper, and lemon juice (if using).
   Give it a taste and adjust to your liking.

                                          Credit: Paloma Gill - Pexels.com

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🧊 Storage Tips

• Store in an airtight container in the fridge for up to 5 days.

• Freeze in ice cube trays for quick portions—perfect for tossing into pasta or soups later.

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🌱 Ingredient Swaps & Variations

• No pine nuts? Use walnuts, cashews, or even sunflower seeds.

• Dairy-free? Skip the cheese or substitute with nutritional yeast.

• Want a Caribbean twist? Try blending in a few culantro (chadon beni) leaves with the basil!

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🍝 How I Use It

• Over spaghetti with roasted tomatoes

• Spread on toast with a fried egg

• Mixed into mayo for a herby sandwich spread

• As a dip for cassava fries or sweet potato wedges (yum!)

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                                                        Credit: Ekologiskt_Shafferi from Pixabay.com

(If you've made this pesto, send me a photo! I’d love to see your creations.)

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🫶 Let’s Chat!

Have you tried making pesto at home? What’s your favorite way to enjoy it? Leave a comment below or post a pic—I'd love to feature a few on the blog!

Until next time,
🌿 Grey hair, green thumb, garden savvy.
— The Grey-Haired Gardener