I’ve said it before and I’ll say it again—homemade dressings and sauces always taste better. It’s one of the natural laws of the universe like gravity or the theory of relativity. They don’t take too much extra time to make and the flavor alone is worth it. This homemade basil pesto recipe is summer in sauce form—it’s the perfect way to use up a particularly huge harvest of basil too.

Just a note! If you’re in a pinch—or on vacation at a beach house without a food processor—you can use a small blender for this recipe too. I’ve done it. While it’s not ideal it does get the job done. I have a feeling you’ll be making this recipe well into the fall. Yum!


Fresh basil
Pine nuts
Olive oil
Finely grate parmesan cheese
Fresh garlic
Salt and pepper
1. In a food processor combine 2 cups of fresh basil, 3 tablespoons of pine nuts, and two large cloves of garlic.
2. Once those ingredients are minced, drizzle in a 1/2 cup of olive oil while the machine is running. Transfer the mixture to a separate bowl.
3. Stir in a 1/2 cup of parmesan cheese. You can add seasonings to taste. You might not need salt because of the cheese but a little pepper is nice.
4. Enjoy on pasta, toast, mixed into a salad. Honestly I feel like I could put this pesto on just about anything.