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Basil Pesto

Basil Pesto

This fresh Basil Pesto is easy to make and as delicious as it gets. The type of olive oil you use can make all the difference in terms of taste. Early Harvest Organic Extra virgin olive oil is the best for pesto. Try it on pasta, in a sandwich, or simply with a loaf of crusty bread.

Prep Time: 5 minutes
Total Time: 5 minutes


  1. In a food processor or blender, combine basil and about 2 tablespoons of the extra virgin olive oil, blend into a paste. Add pine nuts, Parmesan cheese, garlic, and remaining oil and pulse until smooth. Season with salt and pepper to taste. Add a pinch of  Taste of Tuscany Seasoning Blend and an extra drizzle of Early Harvest Organic Extra Virgin Olive Oil, if desired.


Basil Pesto can be made up to three days in advance. Refrigerate it in a sealed container.

  • If you cannot find pine nuts, you can substitute them with a variety of other items such as walnuts, almonds, sunflower seeds, or pistachios.
  • If you prefer your basil pesto to be a little thinner, simply drizzle in more olive oil until you reach the desired consistency.

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