Posted by Fezziwig's Marketplace on Sep 4th 2026
Basil Olive Oil Pesto
Vegetarian
Most pesto recipes rely entirely on fresh basil leaves for flavor. This one gets a second layer from Fezziwig's certified organic Basil Olive Oil, which keeps the color bright and the taste concentrated.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup Fezziwig's Basil Olive Oil
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until fragrant, then let cool.
- Combine the basil, toasted pine nuts, Parmesan, and garlic in a food processor.
- Pulse until finely chopped.
- With the processor running, slowly stream in the Basil Olive Oil until the pesto is smooth.
- Season with salt and pepper, then pulse once more to combine.
- Store in an airtight container with a thin layer of olive oil on top to preserve the color.
Frequently Asked Questions
Why use Basil Olive Oil instead of plain olive oil for pesto?
Basil Olive Oil is already infused with fresh basil, so it reinforces the herb flavor of the fresh leaves and gives the finished pesto a rounder, more concentrated taste without adding more chopped basil.
How long does homemade pesto last in the refrigerator?
Pesto keeps for about 5 to 7 days when stored in an airtight container with a thin layer of olive oil poured over the top to block air exposure. It also freezes well for up to 3 months.
Can this pesto be made dairy free?
Yes. Omit the Parmesan and add an extra 1/4 teaspoon of salt to make up for the flavor it would have contributed; the texture will be slightly looser but still spreadable.
From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.