Homemade Pesto from the Garden

Learn how to make Homemade Pesto from the garden with this simple recipe:

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Homemade Pesto

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 0 minutes


  • 1/3 cup pine nuts
  • Handful of mint leaves
  • Several handfuls of basil leaves
  • Handful of spinach leaves
  • 2 garlic cloves
  • 3-4 Tbsp olive oil
  • Salt and pepper, to taste

**Sorry I didn’t take exact measurements, as I just used what I had picked and added enough olive oil to reach the consistency I wanted.


homemade pesto1

  • Add pine nuts and mint in the food processor.

homemade pesto2

  • Fill the food processor with basil leaves.  Then pulse a few times before adding a handful of spinach.  Add olive oil until it reached the consistency I wanted plus about 1 tsp salt and a few dashes of pepper.  Pulse until reaches the consistency you wish.  Use immediately or freeze for use in future meal.

homemade pesto3

Because I didn’t use it right away, I froze it in 2 portions…one I plan to use for a chicken pesto recipe, and the other with pasta!

See more $5 Dinners Cooking Tutorials here


  1. says

    I never realize how much I love pesto until I made it with part spinach (instead of all basil). I always thought it was too strong. But yours with mint in addition I think would be even better! And I never thought of making it without the parmesan, but it certainly would cost less and even be healthier. Thanks for the idea!

    Dr.Kim from FamilyNatural.com

  2. Mary W says

    I freeze pesto as well. I primarily freeze in small amounts to add to soup, pizza, etc. later in the year. For that I use a muffin tin. Put muffin liners in the tin and a couple of spoons of pesto. After it’s frozen take the pesto and paper liners out and freeze in a freezer bag or container. Take out as many (or few) as you need later.

    I notice you didn’t add parmesan cheese. Is there a particular reason? Cheaper? Or do you add later?

  3. dawn says

    Oh Mary, that’s a great idea (the muffin liners)!!!! i made a bunch last year & i think i liked it better in march than i did fresh! someone posted a chicken-pesto quesadilla — such a simple idea — completely addictive! i’ll have to plant some spinach now, just to try this out. d’you think it’d be just as good w/ walnuts instead?

  4. Angela says

    I make a pesto with these same ingredients, and it is absolutely DELICIOUS! I add a little parmesan in mine if I have it, and either use it over chicken, pasta, or shrimp/salmon. It is absolutely delicious in summer with seafood or shellfish. Very light and simple. Of course, living on the coast we get cheap fresh seafood, so it’s easier to make a $5 dinner from seafood down here :) Even my 19 month old loves pesto!

  5. Kelly says

    I made this and found a stash in the freezer so I mixed it with diced, grilled chicken, and put it on low carb tortillas with tomatoes and regular greek yogurt. So good!

  6. Lynn says

    I really want to make my own pesto! I will have to try your recipe. My kids gobble down a dish that I make with pesto in it. Chicken with bow tie pasta and diced tomatoes and pesto. Yum!! It will be cheaper if I make it myself!


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