Creating homemade pesto with fresh ingredients is an effortless and gratifying endeavor. Using just a handful of fragrant basil leaves, along with a few simple pantry staples, you can craft a vibrant and flavorsome sauce. Pesto offers a delightful burst of herbaceous goodness, and its versatility knows no bounds. Whether tossed with pasta, spread on sandwiches, or used as a dip, this homemade delight elevates any dish. Plus, the aroma of freshly crushed garlic and the richness of pine nuts will fill your kitchen with an irresistible fragrance. Embrace the satisfaction of making your own pesto, enhancing your meals with a touch of homemade brilliance.


Basic Pesto

Florence Fabricant
Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery store, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.
Course Ingredient
Cuisine Italian
Servings 2 cups


  • 2 cups fresh basil leaves (no stems)
  • 2 Tbsp pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese (freshly grated)


  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.


This recipe is courtesy of Florence Fabricant at NYT Cooking.

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