Garden Fresh Basil Pesto | Farm Foodie Fitness

by: Kelly Roberts

Here’s my simple and easy way to use up all your yummy basil from your garden before it goes bad. You can freeze this pesto for up to a year. Cut it with organic spinach to make it a less strong and it will also allow you to make a larger batch. Use your pesto as a sandwich spread, for dipping veggies, or use it on your favorite kind of pasta! Enjoy


3 large handfuls of organic basil

1 large handful of organic spinach

¼ cup of organic pine nuts

2 tbsp of organic extra virgin olive oil

Sea Salt and Cracked Black Pepper


Add all ingredients to a food processor and puree until it becomes a paste.

Add to your warm sprouted or whole wheat pasta, add another tablespoon of olive oil and mix in pesto while it’s still warm. Save the rest of your pesto in a small jar and store it in the freezer. Scoop out a tablespoon as you need it and it will last in the freezer for up to a year!

Check out my step-by-step video.

Kelly Roberts is a Certified Raw Chef and Holistic Health Coach. For more information on what she has to offer please visit her website or if you’d like to set up a raw food demo you can contact her at or follow her on her blog.