For this first weekly recipe I thought I’d keep it simple – essentially just throwing a bunch of stuff in a blender. I’ve been growing basil on my front porch this summer and thought that a big batch of pesto would be nice for the house. I also intentionally left this recipe is just ratios, allowing you to make as much as you want.


Cook Time 10 minutes
Course Sauces
Cuisine Italian
Servings 1.5 quarts


  • 4:1 c basil:pine nuts
  • 2:1 or .75 c basil:parmesan
  • 2:1 basil:cloves of garlic
  • 2 2/3:1 basil:olive oil

How I made mine:

  • 4 c basil
  • 1 c pine nuts
  • 1.5 c parmesean
  • 4/5 cloves garlic
  • 1.5 c olive oil


  • In a small saucepan, toast pine nuts over low heat for roughly 5 minutes. Tossing or agitating sporadically.
  • Add all ingredients to a blender. Blend until homogenous, but not completely smooth or runny.
Keyword basil, pasta