Homemade Pesto

I dream of having a garden one day. I’ll wear Hunter boots and gather fresh herbs and salad greens in my vintage basket. I’ll pull up organic carrots (purple, of course) and pluck a few meyer lemons from my tree. I’ll spend my weekend free time tending to said garden. All the while, my over-priced manicure will remain perfectly in place, not a chip to be seen…are you gagging yet? Ya, me too…


My version of a gardening is more like this…buy a gigantic basil plant from Trader Joe’s, pluck all the leaves off, and make pesto. Done!







Homemade Pesto


You’ll need:


  • 2 cups fresh basil leaves (or two huge handfuls)
  • 1/4 cup toasted pine nuts
  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • juice from half a lemon
  • salt & pepper


To prepare:


  1. To a food processor, add the basil, garlic, and pine nuts. Pulse several times until coarsely chopped.
  2. With the processor running, pour in the lemon juice and slowly add the olive oil.
  3. Once fully combined (but still with some texture), scrape all of the pesto into a separate bowl.
  4. Mix in the parmesan cheese, and season to taste with salt & pepper.


Tip: Use your blender for grating parmesan cheese in an instant.




PS…try pesto on a grilled nectarine and burrata pizza or BAMT (Bacon, Arugula, Mozzarella, Tomato) Sandwich




  1. Rachna says:

    Have a very similar dream


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