Monthly Archives: October 2018

Pesto – Fast & easy!

Ever had pesto? I’ve been making my own from scratch for years, since it’s so easy to make and tastes so much better than anything you’ll find in a jar. I grow basil in my garden and sometimes the plants get so big they start growing bark on the stems! To preserve as much as I can, I’ll make a batch of pesto a few times in late summer and early fall and vacuum seal them, about 1/3 cup per bag, so I can use it over the winter and into the next summer.

Not only is pesto a wonderful lighter pasta topping, but it’s also great as an appetizer, spread on buttered toasted bread medallions. I’ve also run across a keto-friendly pesto/chicken/kale soup recipe that I’ll post here soon.

Pesto - Fast & easy!

This is a great treat on pasta, but also delicious on crackers or warm bread as a snack. Try it as dip for bread sticks and even artichokes!
Prep Time20 minutes
Total Time20 minutes
Servings: 4 people


  • 2 cups Fresh basil leaves
  • 1/2 cup parsley
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 4-5 pieces dried tomatoes (optional)
  • 1 TB fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • pepper, maybe salt


  • Combine basil, parsley, garlic, pine nuts, dried tomatoes (if you're using them) and lemon juice in a food processor and pulse until chopped.
  • Add olive oil and combine until smooth.
  • Move pesto to a bowl, mix in the parmesan cheese.
  • Taste before adding salt or pepper, sometimes parmesan is very salty and so you most likely will not need to add any.