Fresh Basil and Asiago Pesto

October 12, 2011


It’s already time to start thinking about preserving our fresh herbs! (Saldy, winter is coming!!) I have so many fresh herbs that on top of preserving them, I am now making recipes with fresh herbs that I can freeze to make sure I use my whole stash!! Now, Karl loves pesto and has been ask me for weeks to make some so I finally did! Pesto is one of the easiest thing to make and we make it all the time during summer since it can be done in only 3 minutes! Personally, I like a pesto that is not flooded with olive oil (to each it’s own) but the great thing about pesto is that you can play around with the 4 basic ingredients and make it just the way you like it!!

Here’s our recipe :)

P.S. Sometimes, when we have fresh garlic scapes, we use it instead of actual garlic. It makes a brighter and greener pesto! :)


  • Course: Main Course
  • Servings: 8
  • Prep. time: 5 min
  • Cook time: 0 min


  • 2 1/2 Cup of fresh Basil leaves
  • 1/2 Cup of pine nuts
  • 1/2 Cup of fresh Asiago cheese (or parmesan)
  • 1/4 Cup of olive oil
  • a pinch of salt

Cooking instructions:

  1. Take the Basil leaves off of the main stem and wash them well. Pad dry to make sure no water goes into the pesto.
  2. In a food processor, put your basil leaves, oil, pine nuts, cheese, garlic and salt and pulse until the mixture has become a paste. Scrape off the sides once or twice to make sure everything has been made into a paste.
  3. Enjoy!
  • Anna

    Thanks for sharing your recipe! This will really be very helpful. I am not familiar with garlic scapes though…I am thinking I may have already encountered that one way or another, I am just not aware of it…

  • Alex