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Summer is the perfect time to use that surplus of fresh basil to make some pesto. Pesto is traditionally made using fresh basil, garlic, Parmesan cheese, pine nuts and olive oil. However, you can make equally delicious (and nutritious) variations using fresh parsley or spinach leaves in place of basil and walnuts in place of pine nuts. Pesto tastes great on pizza, in a cold (or warm) pasta dish, on grilled chicken or fish/seafood, in a veggie soup, on a crostini, in a grilled cheese sandwich or potato salad, etc.


If the amazing aroma and fresh flavor were not reason enough, basil is also good for you! It’s loaded with vitamins (A, K), minerals (iron, potassium, manganese, copper, magnesium) and disease fighting antioxidants!

A few great pesto recipes to try:

Basil Pesto


  1. Pre-heat the oven to 350 degrees Fahrenheit. Toast the walnuts by placing them on a baking sheet lined with foil. Toast for 5-7 minutes (walnuts will be fragrant)
  2. To the food processor add the basil, Parmesan cheese, walnuts, olive oil, garlic and salt and pepper, then blend until a paste consistency is formed (about 30 seconds).
  3. Serve with toasted baguette, pasta, fish, or as a dip for vegetables.

9 Responses

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  1. Pesto is the best! Thanks for the link love:)

  2. Thanks, Maria!:) Your pesto potatoes look great.

  3. Looks fabulous! I haven’t made pesto in a while…time to start a batch.
    Thanks for sharing.

  4. That look scrumptious, I love pesto!

  5. Delish, fresh looking salad. Thanks!

  6. Cathy Coletti

    Thank you for this fantastic pesto recipe! We have a CSA and they gave us a TON of basil and I wasn’t sure what to do … until I saw this. Now we are having a wonderful dinner of pesto, pasta, chicken, fresh tomatoes, zuccini, and roasted eggplant!

  7. Hi Cathy! That’s awesome about the CSA…and the basil! I love basil, but I love cilantro even more. I use an insane amount of cilantro in my burritos…we’re talking 1/2 cup lol. Hope we get to see you guys soon! :)

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