Home Made Pesto 


¾ cup extra virgin olive oil

½ cup walnuts, pecans or piñolis

2 large cloves garlic

2 cups fresh basil

½ teaspoon salt

1/8 teaspoon pepper

1 tablespoon fresh lemon juice, optional

½ cup Parmesan cheese, grated, optional


1. Put all ingredients for pesto in a blender or food processor.

2. Blend until smooth.

3. To freeze:  Place a teaspoonful or so of pesto into ice cube tray compartments. Freeze. Remove cubes into a zip lock bag or container with tight fitting lid. Stores well for 3 months.

Expandthetable Suggestions

DAIRY FREE:  Do not use Parmesan cheese.

ALLIUM FREE:  Omit garlic in pesto sauce. 


  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon

Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

Bragmedallion Cover smaller (1).jpeg

Contact Us!

Joining our mailing list will subscribe you to our free weekly Shoutouts and blog. We never share your name or email.

Check out our editing and content strategy services, Editing Unlimited!