Strawberry Pesto Recipe

Staff Writer
Strawberry Pesto Recipe
Strawberry Pesto
Alexis Anderson

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.

Deliver Ingredients


  • 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.

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.