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Strawberry Pesto Recipe


Strawberry Pesto

I'm a sucker for pesto, and I love strawberry-basil sorbet. So why not strawberry-basil pesto?

Er. Maybe.

I was slightly skeptical to make this (but figured if I screwed it up, I could just add more and more basil and cheese to mask the strawberry flavor), but I'm so glad I did. The strawberries offer just a hint of sweetness to cut through the garlicky pesto, so you can still serve it with what you would for regular pesto (or just eat it with a fork as I may or may not have done... ).

My roommate and I used this as a spread on toasted prosciutto-and-tomato sandwiches and a dipping sauce for sweet potato fries. But tightly seal the leftovers in the fridge, and you can still enjoy it the next night as I did with whole-wheat pasta with fresh tomatoes, onion, and pancetta.

Click here to see 9 Ways to Enjoy Summer Strawberries.


  • 1 2/3 cup fresh basil leaves
  • 3 garlic cloves, peeled
  • 1/3 cup pine nuts, toasted
  • 1 cup freshly grated Parmigano-Reggiano cheese
  • 4 teaspoons extra-virgin olive oil
  • 8 large ripe strawberries
  • Salt and freshly ground black pepper, to taste


Combine the basil leaves, garlic, pine nuts, cheese, and olive oil in a blender (I used my trusty Magic Bullet) and process it until the mixture forms a thick paste. Separately, blend the strawberries (they'll form a liquidy mixture). Combine the 2, season with salt and pepper, and mix until smooth, adjusting the seasoning to desired taste. (The addition of the strawberries might make the pesto a bit liquidy, so continue to mix in basil and parmesan until you reach your desired consistency.)

Chill before serving.