Fresh Basil Pesto (and How to Save it For Later)

Seattle in summer leads to giddiness and joy – for Seattleites AND for the basil. Seriously, the basil could NOT be happier. This pesto recipe isn’t too oily and or too garlicy, and perfectly captures the fresh, summery taste of basil.

Fresh Pesto Ingredients
Fresh Pesto Ingredients

Pluck the leaves off of three cups loosely-packed basil. Whirl the basil leaves in a food processor with one clove of garlic and 1/4 cup of olive oil. After it’s whirled for 15 seconds, add 1/4 cup grated pecorino cheese and 1/3 cup toasted pine nuts.

Whirl the Pesto
Whirl the Pesto

BAM! It’s Pesto!

Fresh, Summery Basil Pesto
Fresh, Summery Basil Pesto

To preserve that summery feeling, pack basil into ice cube trays, cover with plastic and freeze overnight. (This makes six ice cubes worth.) Then store in freezer bags.


  • 3 cups loosely packed fresh basil
  • 1/3 cup pine nuts
  • 1/4 cup shredded pecorino cheese
  • 1/4 cup olive oil
  • 1 clove garlic
  • salt and pepper

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

5 thoughts on “Fresh Basil Pesto (and How to Save it For Later)”

  1. I am a prolific pesto and sauce maker and like you I store extra in ice cubes as well as small jars. Trying to find an actual ice cube is a bit more problematic! I’m glad your basil crop is going so well. Our early summer weather ruined a lot for us (very wet and cold) but my kale and blueberries are thriving. Making a lot of kale and blueberry smoothies for breakfast

  2. It’s on the blog from earlier in the year as kale-berry smoothie. Look it up for measures but it’s basically steamed chopped kale, almond milk agave vanilla & frozen berries. Damn fine breakfast too 🙂

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