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Dinner Tonight! Easy Basil Pesto (Video Recipe)

Nut free, packed with flavor, and perfect for making dinner tonight!

Posted by Olivia Saez, August 9, 2012 at 12:11 am

Nut free, packed with flavor, and perfect for making dinner tonight!

This easy basil pesto can also be a great go-to sauce in your fridge for last minute guests, as an alternative to shrimp cocktail sauce, and so much more.

This video also features my thoughts on an amazing kitchen tool you must have in your kitchen!!

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Lauren Kim August 7, 2012 at 02:22 pm

Awesome video, Olivia! I like that your pesto is nut free. I'll have to dig out my immersion blender!

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Olivia Saez August 7, 2012 at 04:11 pm

Thank you Lauren! Such an easy staple recipe to have on hand. Keeps for weeks too!

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Lisa Bontemps August 8, 2012 at 09:57 pm

Waaaay too much olive oil in that sauce! I make pesto at least once a week with the basil from my garden. Wouldn't dream of making it without the nuts.But its really a personal preference.

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Jane Rubino August 8, 2012 at 10:57 pm

I'm with Lisa. Way too much olive oil. I've also got a nice crop of basil in the garden. If there is any left in the fall, I make a big batch of pesto and freeze it.

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mtc parent August 8, 2012 at 11:42 pm

My pesto: 1 c. basil, 1/3 c. each parmesan, olive oil, and walnuts or pine nuts, 1 clove garlic, a little salt. Whirl in a food processor. I usually triple the recipe. Yum!

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Lisa Bontemps August 8, 2012 at 11:45 pm

I'm sicilian. I don't measure anything! :)

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Camilo H. Smith (Editor) August 9, 2012 at 12:12 am

Thanks for sharing the recipe mtc parent. This video recipe by Chef Olivia is a great example of how you can digitize your recipes.

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Olivia Saez August 9, 2012 at 11:56 am

Hey everyone! Great comments!! That's what makes us all unique cooks! I like to use more olive oil in many of my sauces and dishes. More olive oil means less of everything else, like a lot of cheese or other high calorie ingredients. EVOO has plenty of calories and fat, but the good kind for a healthy heart and diet. Much a part of my French/Mediterranean cooking and background and more I hope to share! :)

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Laura Satterfield August 9, 2012 at 03:29 pm

Fabulous!!! Are you making more videos?! What a great idea!!! Congrats!!! Oh, how do I subscribe to see more??

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Katrina August 10, 2012 at 08:30 pm

I sometimes cut the olive oil with skim milk. I use Skim Plus because it is really creamy. It is more of a creamy sauce but cuts down on the calories. You can also saute the garlic in a little of the olive oil beforehand, if you want to tone down the garlic flavor. I, personally, do not. ;-)

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Frederick John LaVergne for Congress November 1, 2012 at 04:23 am

Someone kick the "Coach" spammer...

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Tom Troncone (Editor) November 1, 2012 at 04:30 am

We're trying. Have had him banned by IP address like 20 times in the past three days.

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Sean McCullen December 1, 2012 at 08:20 am

I'm for some reason still up and have just been following him/her around and deleting his/her comments seconds after he/she posts them.

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