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Farm-fresh Basil Pesto

Blessed with an over-abundance of basil? Try this fun pesto recipe-the nuts and garlic add just the right punch!

How to make farm-fresh Basil Pesto at home with Hobby Farms
Photo by Stephanie Staton
This is one of those “ingredients to taste” recipes; with a little practice and experimentation, you’ll be hooked on “eating your greens” this way. Feel free to quadruple this recipe when you have an abundance of basil because it freezes well.


  • 1 cup fresh basil leaves, firmly packed and washed
  • 1/2 cup pine nuts, walnuts or pecans
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp. salt (or to taste)
  • 2 T. olive oil
  • dash of fresh lemon juice

In a food processor, combine basil, nuts, cheese, garlic and salt. Cover; blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping sides.

With the machine running slowly, gradually add the oil and process to the consistency of soft butter. Add the lemon juice last. (The lemon juice keeps the pesto’s fresh green color.)

Transfer to a storage container. Refrigerate for a couple of days or pack into freezer containers to freeze.

Yields 5 to 7 servings.

Recipe from Lisa Kivirist's article Farm-style Fast Food in July/August 2009 Hobby Farm Home.

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Farm-fresh Basil Pesto

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Reader Comments
I blanched the basil leaves, this helps to also keep the pesto bright green without using lemon juice.
rita, lexington, NC
Posted: 9/8/2014 10:23:14 AM
This turned out so good!
l, r, NM
Posted: 8/19/2010 6:12:28 PM
freeze it in ice cube trays and you have it for seasoning
Dana, Three Oaks, MI
Posted: 1/14/2010 5:01:57 PM
A good recipe for me right now as I'd like to use up my big basil plant before I lose it to a freeze. Thanks!
wendy, round rock, TX
Posted: 10/26/2009 11:53:01 AM
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