2 cups packed fresh basil leaves

4 cloves garlic (you can cut that in half, but I love garlic)

¼ cup toasted pine nuts (Just put them in a dry pan over low heat and toast until golden)

¾ c good EVOO

Kosher salt and freshly ground black pepper to taste

½ cup freshly grated parmesan cheese (I just put a chunk in the food processor to speed up the process)


  1. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.  Add EVOO and process until smooth and season with salt and pepper.
  2. If you use it immediately for the week, stir in the cheese at the end.  You can keep it up to a week in the fridge, just make sure you put a layer of oil on top each time you use it to prevent it from turning black.  If not, freeze in a container with a layer of EVOO on top and stir in the cheese after thawing.


It’s so good for you and so flavorful; I use this pesto for everything.  I add some extra EVOO and whisk for vinaigrette; I use it as a sauce for pasta.  I pour it over chicken, steak or seafood to give the proteins an extra punch.  You can even use it as a vegetable dip.  Delicious and so healthy!