Basil Pesto

  • 3 c. fresh basil (I used what was on hand: 2 c. basil + 1 c. parsley)
  • 1/3 c. + 2 T. extra virgin olive oil
  • 1/3 c. pine nuts (other nuts work too)
  • 2-3 cloves garlic
  • 1/3 c. grated parmesan
  • zest of one lemon (optional)
  • salt and pepper

Add all ingredients (except 2 T. EVOO) to a food processor and blend until smooth.  Scrape sides to make sure it’s all incorporated.  Stir in the last 2 T. oil.

Pesto will last 5-7 days in refrigerator or freeze for up to 4 months.


*adapted from

Make it a meal…

  • 1 lb. shrimp, peeled and deveined
  • 1/2 lb. spaghetti (I used whole wheat)
  • Sriracha hot sauce to taste
  • lemon wedges for serving
  1. Cook pasta according to directions.
  2. Mix a good amount of pesto with shrimp and sautee in a skillet until pink, 3-4 minutes.  I’d use at least half of the pesto, but it’s however you like it.  You can add more later if you want.
  3. Drain pasta, saving about 1/4 c. to add to your shrimp.
  4. Toss pasta and reserved water with shrimp and pesto.  Add sriracha sauce if you like a bit of spice.
  5. Serve with lemon wedges.
Use whole wheat pasta and you've got a quick and very healthy dinner!
Use whole wheat pasta and you’ve got a quick and very healthy dinner!