Garden Fresh Pesto

Making homemade pesto from fresh basil in the garden is one of our favorite activities in the summer months. This recipe can be modified with various greens such as kale, radish tops, carrot tops or a mixture of whatever you like. You can “pesto” nearly anything green and leafy! This pesto freezes well so you can save it in the freezer for many meals to come. Try it on pizza, sandwiches or pasta or eat it by the spoonful!


  • 2 cups tightly packed basil (or sub in some greens like kale, arugula, radish or carrot tops)
  • ½ cup toasted nuts (pinenuts, hazelnuts, almonds, cashews or even pumpkin seeds if you need it nut-free)
  • 3-4 oz hard cheese like Parmesan or hard goat cheese, chopped into a few chunks
  • 1-2 garlic cloves
  • juice from 1 lemon
  • ½ cup olive oil
  • ¼ tsp fresh ground pepper
  • ½ tsp salt


1) Place all ingredients in a food processor and puree until you reach the desired consistency. 

2) Optional: add a little extra olive oil or water to thin the pesto if it is too thick.

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