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  • Writer's pictureBenjamin Stockard

Pine Nut Pesto

Updated: Jun 11, 2019

This traditional pesto is great on just about anything you can get it to stick to. Keep it thick for pizzas or cut it with water for lighter pasta dishes and seafood.


  • 2 garlic cloves

  • ¼ cup pine nuts

  • 2 cups fresh basil leaves, loosely packed

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 tablespoons of good olive oil

  • ½ cup parmesan cheese, freshly shredded

  • 1 tablespoon of water (optional)


  1. Add the pine nuts, garlic, basil, and salt to a food processor and blend for five seconds.

  2. Drizzle in the olive oil and blend until mixed well.

  3. Add the parmesan and blend again.

Optional: If you want to stretch your pesto, or if you prefer a lighter pesto, add a tablespoon of water and blend again.


Store the pesto in a glass jar in the fridge and it should last about a week. If someone is allergic to pine nuts, you can substitute in walnuts or pistachios for the pine nuts.

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