This recipe comes from: The Herb Garden Cookbook, The Complete Gardening & Gourmet Guide, by Lucinda Hutson, Second Edition.

Lucinda encourages taking this basic recipe and changing up the ingredients for different flavor sensations.

The following recipe makes approximately 2 cups.


  • 3 cups fresh basil, tightly packed, gently rinsed & dried (experiment with various kinds of basil)
  • 4-6 cloves garlic
  • 1⁄2 cup pine nuts (or walnuts or pecans)
  • 1⁄2 – 3⁄4 cup freshly grated parmesan
  • 2-3 Tbsp. freshly grated Romano cheese
  • 2⁄3 cup olive oil, or more


  1. Grind basil and garlic.
  2. Add nuts and cheeses, then slowly add the olive oil.
  3. Blend to the desired consistency, adding more olive oil if desired.
  4. Spoon into small jars and seal with melted butter.
  5. Yields approx. 2 cups -freeze half, if desired.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...