RECIPE | The Perfect Pesto

Pesto is one of my absolute favorite things on the planet. I would eat it with a spoon from the jar if it wasn’t frowned upon.

I’ve been making my own pesto for a while now, slightly altering the recipe each time trying to perfect it. And yesterday, I think I did.

I think the secret to this pesto is simple: toasting the pine nuts before they’re blended into the sauce. By toasting them for a few minutes, it released a much fuller, more flavorful taste, which subtly influenced the personality and profile.

Here’s my (finally) perfected pesto recipe!

Sweet Caroline’s Perfect Pesto


Food processor (or mortar & pestle if you’re really ambitious)


6 cups fresh basil, gently packed
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1/4 teaspoon salt
1/4 cup extra-virgin olive oil


  • Preheat oven to 350°. Once oven is preheated, toast pine nuts in a shallow baking pan for 3-4 minutes. After removing them from the oven, let cool for 10-15 minutes.
  • In a food processor, combine basil, Parmesan, garlic, salt and olive oil. Pulse until mostly smooth.
  • Slowly add pine nuts, pulsing until mixture is smooth.
  • Spoon pesto into mason jar. Store in refrigerator.*
  • Enjoy!

*Note: Homemade pesto can be stored in refrigerator for 5-7 days, and 3-4 months in the freezer. 



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