Recipe by Becky Ringsby of Savor Specialty Chef Services.

Garlic Basil Pesto


  • 2 heaping cups tightly-packed fresh basil leaves
  • 6-8 garlic cloves, coarsely chopped
  • 1/2 cup pine nuts, toasted
  • 1/3-1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Squeeze lemon juice (optional)
  • Salt and freshly ground pepper


In a food processor, combine the basil, garlic, and nuts. Process until finely chopped, stopping once to scrape sides with a spatula.

Add 1/3 cup oil through the feed tube with the motor running and continue to process until you have a smooth paste. Add more oil, if needed, to reach desired consistency. Briefly mix in the cheese. Add lemon juice, if using, and salt and pepper to taste.

Optional: For a chunkier pesto, leave out the nuts in the initial processing; add them with the cheese at the end, and pulse about 10 times or to desired consistency.