Fresh basil pesto is the perfect companion for pastas, sandwiches, and even pizzas. The basil, garlic, and olive oil blend together to make the perfect flavor combination.
My mom grows fresh basil every summer and always sends me home with a bunch at the end of every trip home. This inspired me to come up with a delicious pesto recipe to use up all of that delicious basil.
If you make a lot or don't have a use for the pesto right now, you can store it in an airtight container in the freezer for a couple months and enjoy it later!
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- 1 cup basil
- 1 cup kale
- 2 cloves garlic medium
- ½ cup pepitas can sub for pine nuts
- ¼ cup olive oil
- 2 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Combine all ingredients in a food processor and process/blend for about one minute.
- Add more olive oil if you prefer a smoother consistency.
- Add to your favorite pasta or sandwich, or use as a dip!
If you enjoyed this recipe, try my Easy Vegan Lentil Bolognese next!
Iâ€™ve made pesto before and lemon juice and olive oil are the secret ingredients! This one with pepitas looks delicious! Will have to try this next time I make pesto!