Simple Fall Recipe: Pesto


  • 2 cups dry roasted (or toasted) almonds, pine nuts or walnuts (I also have great nut-free pesto recipes!)
  • 4 cups fresh basil
  • 2 teaspoons fresh chopped mint or 1 teaspoon dried mint. (Fun to try with mint though i have made this with and without)
  • 3 cloves (or could use 1-2 and still tastes great)
  • 1/2 cup olive oil
  • Sea salt and black pepper to taste
  • Optional: if you want to add cheese use 1/2 cup grated Parmesan-reggiano or Romano cheese and add less salt)



  1. Combine the herbs with nuts, pulse a few times (if you are using walnuts or almonds instead of pine nuts, pulse them a few times first before adding the basil). Add the garlic (and cheese if using). Pulse a few more times.
  2. Slowly add the olive oil in a constant stream while the blender or food processor is on. Stop to scrape down the sides and add a bit of water if necessary or a squeeze of lemon. Add a pinch of sea salt and freshly ground pepper to taste. It should be a creamy smooth texture.
  3. Store in an air-tight container in the fridge for 4-5 days or freeze for later
  4. Mix in spoonfuls to whatever you have around that need a little something (greens, zucchini, beets, pasta, rice, toast, etc). Have fun with trying it on something new!!