Basil Pesto

CSA member Kate shared this recipe, which she used in one of her favourite summer meals, basil pesto pasta with fresh tomatoes. The proportions can be adjusted to suit the amount of basil you have: Kate referred to this recipe and used the basil and nuts she had on hand.

Photo credit for this post: Garlic and Zest

Basil Pesto


  • 3 packed cups fresh basil leaves
  • 2-3 large cloves garlic
  • 1/2 cup pine nuts or walnuts, almonds or a combination (Kate's note: I feel they taste better if toasted a bit)
  • 3/4 packed cup fresh chopped parsley
  • 3/4 freshly-grated parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup melted butter
  • Salt to taste


  1. Combine everything in a blender or food processor and work into a smooth paste.

Recipe Notes

It freezes well even if it goes a little brown on top if you keep it that long!