italian pine nut pesto

everything else


Fresh basil is plentiful in August in Michigan. Every Saturday during the month of August, we would head to the Farmer’s Market and buy basil by the grocery bag full. We would then spend the morning making as many batches of fresh pesto as we could. We froze dozens of bags of fresh pesto to use all year long. It was like gold to us. We would share it with friends and neighbors because no store-bought pesto came close to ours. 20 years later, we are still making the same pesto and yes, it is like gold to us but we call it our green gold!


italian pine nut pesto

  • Author: Salt and Share
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings
  • Category: Everything Else
  • Cuisine: Italian


  • 3 cups packed fresh basil leaves
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¾ cup parmesan cheese, grated
  • ¼ cup pine nuts
  • ½ cup olive oil


  1. Process pine nuts in food processor, add garlic and salt.
  2. Add basil in batches, processing until very smooth. You can alternate the olive oil with the basil if necessary.
  3. When mixture is very smooth, add parmesan cheese.
  4. Keeps in refrigerator for one week. You can freeze this for many months!

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with love,
Salt & Share

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