Homemade Pesto

Let’s be honest here…. all week long I’ve been overwhelmingly tired with no excuse. Because of this, I haven’t wanted to step foot into the grocery store. I’ve literally taken anything possible from our empty fridge and turned them into gourmet meals. Okay maybe not gourmet but definitely into something delicious.


I’ve not really wanted to cook or bake all week either until yesterday I was on this baking, cooking high and accomplished a lot. I made the granola for the week, homemade pancake mix to have on hand, pita bread, coffee cake and gyros for dinner. I was very productive and it felt good.


Tonight was another one of those nights, I decided I would utilize the leftover meat from last night’s gyros and pitas and make homemade mini-pita-pizzas. Pesto is always delicious to me on pizza and I have my fresh herbs out back that would work perfect for this.



  • 2 cups fresh Basil (I used sweet, licorice, and blue spice basil)
  • 1 cup fresh Parsley
  • Handful of fresh rosemary
  • 2 TBSP minced garlic
  • ¼ cup EVOO
  • Salt and Pepper to taste
  • Freshly grated parmesan cheese


Puree in a food processor and store in a mason jar or use immediately. Great for dipping, pizza, and pasta.

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