Our basil is amazing this year, and it’s already the fifth time I’ve made pesto. Time to add the recipe to Needs More Butter for easy reference!


  • 2 cups basil, packed (can substitute spinach leaves for half)
  • 1/3 cup walnuts (original recipe calls for pine nuts, but I almost always use walnuts)
  • 3 cloves garlic
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup olive oil
  • 1/4 teaspoon salt (or more to taste)
  • freshly ground black pepper to taste


  1. Add basil and walnuts to a food processor and pulse to combine.
  2. Add garlic and parmesan cheese and pulse to combine, scraping down the sides once or twice as necessary.
  3. With the food processor running, add the olive oil in a steady stream, again scraping down the sides if necessary.
  4. Add salt and pepper and pulse a few times to combine.
  5. Taste and adjust seasoning.

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