The smell of fresh basil is…. well, one of my favourites!

This recipe is from my friend, Angela’s mother who is an amazing cook! I travelled to Europe with Angela on a school trip and we enjoyed SO many great tastes while we were there. She was telling me how talented her mother is in the kitchen, and I asked her for her mom’s pesto recipe.

Angela’s mom, Antonietta, is from the region of Puglia, Italy from a small town – Toritto, Bari. This region makes up the heel of the “boot” of Italy.

Fun fact: Puglia makes approximately 40% of the country’s olive oil.

This recipe will make approximately 250mL of pesto. The original recipe made double. During these summer months, I am growing a lot of basil so it is no problem to make a fresh batch of pesto anytime. P.S. this pesto doesn’t last long around our house! I hope you find the same at your house.

Buon appetito!

Where did pesto orginate?

Genoa is a city located in the Liguria region of Italy. In this area is Pra, on the Italian riviera, and the place where a special aromatic variety of Italian Basil grows. This is where pesto came from!


  • Basil, fresh & finely diced or use a food processor (1 1/4 cup) 
  • Extra virgin olive oil (1/2 cup)
  • Parmesan cheese (1/4 cup)
  • Pine nuts (1/2 cup)
  • Salt (1/4 tsp)
  • Garlic (3 cloves)


  • Put the ingredients into a food processor and pulse
  • Add 1 ice cube into the food processor to help keep it green (especially if you are going to freeze it)
  • Serve immediately or freeze if desired

How long can I store this Pesto?

You can store this fresh from the garden pesto for 4 to 5 days in the refrigerator, or it can be frozen for up to 6 months.

If you enjoyed this recipe, here are some other recipes you’ll love

Homemade Caesar Salad Dressing – a simple, garlicky Caesar salad dressing made without raw eggs

Chipotle Chicken Fajita Spice Mix – a homemade chicken fajita spice mix that is versatile and satisfying in taste

Chicken Kebab Marinade – a teriyaki-like marinade that is a known winner!

Steak Marinade – a wet marinade for any cut of steak for great flavour



This sauce is made from simple, fresh ingredients and you will love it. The recipe is one that I received from my friend Angela's mother, Antonietta. Thank you, Antonietta, for sharing!

  • 1 1/4 cup Basil, fresh & finely diced or use a food processor
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Parmesan cheese
  • 1/2 cup Pine nuts
  • 1/4 tsp Salt
  • 3 cloves Garlic
  1. Put the ingredients into a blender and pulse

  2. Add 1 ice cube into the food processor to help keep it green

  3. Serve immediately or freeze if desired

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Thanks for being an awesome part of our community! xo Cheryl & Madi

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