Have you made pesto lately?

Pesto: The pasta of summer

Pesto is one of those things that I remember distinctly the first time I had it. I was in my twenties and we were having dinner with friends who worked with my husband at Surfer Publishing. They had a very cool cottage in Laguna Beach. At the time I probably did not appreciate just how cool and bohemian it was for the early 90s. Both are artists and so it makes sense that they were into boho before I even knew what to call it.

It was mid-summer and they made us pasta with fresh pesto made from their tiny hillside garden with ocean breezes that had basil growing wild. I had never even tasted pesto…this was even before we had Trader Joe’s in South Orange County, California so it never occurred to me to buy it in a jar. Years later I still have a hard time buying store-bought pesto when it’s so easy to make and the result is nothing like fresh basil pesto that coats pasta unlike any store-bought pesto could.

What I love about this dish is how a few simple ingredients make such a stunning bright sauce for a perfect bowl of comfort food. I also love that it’s a dish that’s best made in the summer when basil grows. It’s the perfect dish for picnics or dining outside. It’s delicious hot or served room temperature. And it makes great leftovers…if you are lucky enough to have leftovers!

5 ingredients for a simple dish

Easy basil Pesto

dish of basil pesto with basil leaves and cheese

Print Recipe

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5 from 3 reviews

A simple recipe for pesto in case it’s been awhile since you made it.

Ingredients

Scale

1/2 cup pine nuts
3/4 cup freshly grated Parmesan
2 garlic cloves, grated
3 bunches fresh basil, washed and dried
3/4 cup extra-virgin olive oil

Instructions

Toast pine nuts in a 350º oven on a baking sheet, until golden brown. Watch closely! It takes only 2 or 3 minutes.
Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute.
Add the basil (thick stems removed and discarded).
With the motor running, add oil in a slow and steady stream until pesto is smooth, about 1 minute.

Notes

Some think pesto is best served with long pasta like spaghetti, but I prefer fusilli pasta. It holds the sauce just perfectly.

If you like 5 ingredient recipes (or less) for summer…here’s a few more!

Layered Hummus Dip – Modern Glam

Appetizer Trio With Roasted Rosemary Cashews – Classic Casual Home

Have you Made Pesto Lately? – Most Lovely Things

Homemade Hummus – Lemongrove Lane

How to Make Bubble Tea (Boba Tea) – Happy Happy Nester

Lemon Rosemary Shortbread Cookies – Finding Lovely

5 Ingredient Blueberry Crepes – Zevy Joy

Raspberry Lemonade Sorbet – Jenna Kate At Home

Easy Pasta Recipe – My 100 Year Old Home

Easy Italian Sausage Pasta – Maison De Pax

Creamy Grape Salad – Twelve on Main

Author Bio

Article Info

Author Bio

annie diamond

Owner/Creator at Most Lovely Things

Annie Diamond is a dedicated and continuously inspiring blogger with 12+ years of experience sharing ideas on creating a meaningful and collected home with the things you love. Having lived all over the country renovating or building homes, she enjoys the large and small details of making a house a home. Annie’s work has been featured in many well-known magazines, websites, and books such as Better Homes & Gardens, The Spruce, Nesting with Grace, HGTV Magazine, and many others.