Fresh Basil Pesto


  • 1 cup olive oil, extra virgin
  • 1/4 cup lemon juice
  • 2 tbsp. garlic, chopped
  • 3/4 cup pine nuts, lightly toasted
  • 3-4 cups fresh basil leaves, firmly packed
  • 1 cup Asiago cheese*, shredded
  • Salt & Pepper to taste

*Although Parmesan cheese is traditionally used in Basil Pesto, Asiago adds a milder, "nutty" flavor.


  1. In a large food processor, combine the ingredients in the order shown, processing each item until well-blended before adding the next item.
  2. You can add this Basil Pesto to your favorite, freshly-cooked hot pasta and toss.  Refrigerate the unused portion in a tightly-covered container for a week to ten days or freeze the remainder for up to six months.
  3. For something a little different, try subsituting 1 1/2 cups chopped sun-dried tomatoes in olive oil for a like amount of Basil leaves. Add them to the food processor at the beginning just after the olive oil.  Try it on crostini, bruschetta or pizza.   Enjoy with a nice Chianti or a cold glass of your favorite brew.


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