We recently purchased a basil plant. It’s something I have thought about and wanted to do for some time.  They’re not pricey, especially if you compare it to what fresh basil costs at the grocery store for a handful of leaves. I guess the idea of keeping a plant alive wasn’t something I was too eager for; however, I had read they help repel mosquitos (our state bird).  Plus, I LaLaLaLOVE basil, the way it smells and tastes as well as its vibrant color.

My husband graciously planted the basil outside our front door.  With all the rain we had been getting I barely had to water it except a few occasions.  I will, of course, need to get into a watering routine as our rainy season slows down. This thing has grown and looks great with very little effort on my part. Maybe every 7-10 days or so I’ll do a small harvest.  This last harvest I knew I wanted to make some pesto to go with macaroni. My mini loves to try new foods (LaLaLaLOVE that about her) and loves macaroni too, so I was excited to give her a new flavor combination to try out.

My pesto recipe is EXTREMELY simple. Fresh basil, freshly grated parmesan, freshly minced garlic, extra virgin olive oil and salt & pepper (to taste).  THAT’S IT, y’all!  Yes, I am Italian, and yes I say y’all. I don’t bother with pine nuts, nothing against them- well besides their price, but it’s mainly because I do not believe pesto needs pine nuts.

So anyway, I throw those into my CuisineArt food processor and let it do its thing.  I add more olive oil as it blends. Then, grab a mason jar of an appropriate size to store the pesto.  I top it with additional olive oil to help preserve it just a bit; however, the shelf life isn’t long. One-two weeks is about how much time you have, so use that good stuff up.  Pair it with macaroni, use it in place of marinara on your homemade pizza, top your chicken with it, DIP BREAD IN IT, and so on.

Now that I have a basil plant, I can make pesto whenever I want. You know I always have garlic, olive oil and parmesan around here, and if you didn’t know now you do.

Notes: The consistency is entirely up to you, I like mine a little a tad runny- but keep in mind that if you will be refrigerating you’ll be adding more olive oil. If you are buying the prepackaged basil from the store that often comes in a small plastic container you will want to use it all.

Fresh Basil Pesto


  • 3-4 handfuls Fresh Basil Leaves
  • 2-3 cloves Garlic
  • 1/4 cup Parmesan Cheese Freshly Grated
  • 2 plus tablespoons Extra Virgin Olive Oil
  • Salt & Pepper to taste


  1. Place all ingredients into a food processor or blender and let it do it's magic.

  2.  Add some more olive oil to help blend as needed or to reach desired consistency.

  3. Serve with prepared dish, or store in a jar or container for later use.  Additional olive oil poured over pesto will help protect it for saving. Fresh Pesto will not survive for long, so use up within 1-2 weeks. 

Recipe Notes

Please note, this is a guideline for pesto.  I do not believe there is a perfect breakdown, as it depends on tastes and preferences. Either way you will adjust everything based on how much basil you use and what consistency you like. 

Feel free to add more garlic and/or parmesan, those are incredible ingredients.  Add pine nuts if desired, or get creative with other ideas such as sundried tomatoes, roasted red papers or additional fresh herbs.

Either way, I'd LaLaLaLOVE to hear how it went, and ENJOY!

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