Basil Pesto

Grab a french baguette and get it toasting in the oven, it won’t be long before you’re spreading a savory and spicy basil pesto on top!

If you have grown basil in the Solaris Garden, you well know that it reaches giant proportions compared to outdoor grown basil. The Tuscany Basil variety in particular grew leaves bigger than my hand, or hands put together! You can literally whip up a batch of this delicious pesto, slice up a toasted baguette, and serve it all on a huge basil leaf platter. Thats one way to win garden party of the year! 

Servings: 3


2 cups packed fresh basil

1-3 cloves of garlic (depends how much garlic flavor you would like)

1/4 cup pine nuts

1/2 cup extra virgin olive oil

1/2 teaspoon coarse salt and pepper

optional 2 tablespoons pecorino or parmigiana cheese to sprinkle on top 

Put it together:

  1. Combine fresh basil leaves, garlic, pine nuts, and coarse salt and pepper into a food processor and blend until finely chopped.
  2. Add in 1/2 cup extra virgin olive oil and continue to blend until smooth. 
  3. Pour it into a small bowl and if you’re feeling cheesy top with pecorino or parmigiana cheese. 
  4. Enjoy your super fresh basil pesto!

Recipe courtesy of, 

Soleil, a lover of basil 

Thank you!

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