{Pretty Little Basics} Garlic & Basil Pesto

2 Aug

Fresh BasilI have a pretty green thumb, so when I went to Home Depot a month or so ago and picked up one of those tiny seedling starters of basil, I figured I’d probably start planning on making a batch of pesto.  What I didn’t expect was from that tiny pot of 5 seedlings, I’d be making 5 batches of pesto {and still have more growing}!

So, I wanted to share a {Pretty Little Basic} with you – Garlic & Basil Pesto.  I’ve been making this recipe for years and the summer basil “harvest” was ready.  I can’t even articulate just how aromatic 15 cups of basil is…just know, it’s borderline overwhelming.  So if you’re brave and have too much basil on your hands, go for the 5x approach, otherwise, here’s how to make a single batch of garlic & basil pesto {like normal people}.

Washed Basil

processed walnuts{Gina’s Take}

After harvesting the basil from my “garden,” I removed the leaves from the stems and washed the leaves.  I have a wimpy food processor, so I processed the ingredients independently.  I thought I had a brilliant idea of taking the processed ingredients and adding them to the blender to mix up, but either my blender is also wimpy, or a 5x batch of pesto is just more than my blender can handle.  Either way {& despite my mess}, the pesto was as fabulous as it was the last few times I’ve made it and I had more than enough for a rainy day!

frozen pesto cubes{Pretty Little Tip}

Got leftovers?  After preparing all of the pesto, I fill ice cube trays with the pesto to freeze.  Once frozen, I transfer the pesto cubes to a Ziploc bag and return the bagged cubes to the freezer.

To defrost, either transfer to the fridge for an hour or two or microwave them for Garlic and Basil Pesto15 seconds at a time to return them to their natural pesto-y state.

They freeze well for a long time – I’m embarrassed to say how long the last batch was in there, so let’s just leave it as a loooong while.

Basil Roots

Snipped basil with regrow roots…who knew? These are ~1.5 weeks in the making. More pesto?!?!?!


Garlic & Basil Pesto
Recipe type: Condiment
Prep time: 
Total time: 
Serves: 15
  • 2 Tbsp garlic, minced
  • 3 cups fresh basil leaves
  • ¾ cups extra virgin olive oil
  • ⅔ cups Parmesan cheese, grated
  • ½ cups walnuts
  1. If you have a large processor, you may be able to process all the ingredients together at the same time. If you have a small food processor, process the ingredients individually by:
  2. First processing the basil leaves, then set aside in a medium bowl.
  3. Next process the walnuts, then place in the bowl with the basil.
  4. Finally, add the cheese, oil, and garlic to the bowl & wisk together.
  5. Pesto can be served immediately, refrigerated for a few days, or frozen.


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