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  • 1/2 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 2 small garlic cloves, finely grated
  • 1 teaspoon kosher salt
  • 2 cups basil leaves
  • 2/3 cup extra-virgin olive oilmore for a smoother pesto
  • 3/4 cup grated parmesan cheeseoptional


Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, mix it up halfway through, until golden brown, 5–7 minutes. Move it to a food processor and let it cool. Pulse after adding the cheese and garlic until it is finely ground (approximately 1 minute).  Add in your fresh, homegrown basil. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

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