Homemade Pesto

You forget how great homemade pesto is. It tastes like summer in a jar. It’s so quick and easy too! This is hands down the absolute best pesto sauce. I tend to make it in bulk at the end of summer/early fall when I have insane amount of basil in the garden. 

Fresh Garden Basil

Pesto freezes really well, which you can read about here. There’s something so special about pulling pesto out all winter long and tasting that wonderful summer freshness you get from the basil.

How to Freeze Pesto, Best Way to Freeze Pesto

Pesto is so easy to make and adds such incredible flavor to grilled meats, crostini, sandwiches, and so much more. It only takes about five minutes and can jazz up so many dishes. Once you make this recipe – the best pesto sauce – you’ll never go back to store bought! Try my Pesto Rice, Pesto Picnic Sandwich, and Loaded Focaccia!

How to Freeze Pesto, Best Way to Freeze Pesto
Homemade Pesto
2 cups packed fresh basil leaves
1/4 cup pine nuts
1 garlic clove
1/2 cup olive oil
1/4 cup pecorino cheese
Salt, pepper

  1. Process basil, pine nuts, and cloves in a food processor. Stream in olive oil. Season to your liking, then stir in cheese and serve immediately.

Want another incredible pesto sauce? Try my sun-dried tomato pesto sauce!

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The Best Pesto Recipe, how to make pesto

This recipe was featured at my Romeo and Juliet dinner here. Watch the Romeo and Juliet episode:

Happy blending,

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11 Comments Add yours

  1. Pingback: Pesto Rice
  2. Pingback: Loaded Focaccia
  3. Pingback: Pesto Crostini
  4. Jo Hansen says:

    This is a great pesto but the recipe directions made me laugh. The “gloves” typo had me giggling.

    1. Katie-Rose Watson says:

      Oh my gosh, thank you for catching that! I am changing that right now, LOL.

  5. Pingback: Rack of Lamb -

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