A wooden cutting board with a container of pesto, a glass of wine, a lemon, basil, ravioli, a microplane and block of parmesan.


Try this at home!

One of our favorite things about the summer season is the bounty of fresh produce we pick up from the Napa Farmer's Market each Saturday. We love our weekly haul of juicy peaches, the rainbow of radishes, and of course, as much basil as we can get our hands on. There's just something about this fragrant herb that has always had our hearts. Our favorite use? Pesto of course!

Perfect for fresh pasta, grilled veggies or a dollop on a fresh slice of French bread, this pesto recipe is the perfect addition to your weekly rotation. AND it pairs amazingly with our 2020 Chardonnay. Click the button below and let's head to the kitchen!

Fresh pesto ingredients artfully arranged on a white marble table.


Fresh Pesto

makes approximately 2 cups

1 cup pine nuts
1 lemon, juiced
4 cloves garlic
4 cups fresh Basil 
1/2 cup extra-virgin olive oil (plus more as needed for consistency)
1/2 cup 24 month Parmesan Reggiano, freshly grated
salt and pepper, to taste


Pine nuts in a food processor on a marble table surrounded by basil leaves, a container of salt and a block of parmesan.

Step 1

In a food processor, combine pine nuts, lemon juice, garlic, salt and pepper and pulse until well chopped. Add basil and pulse until just combined.

Step 2

With the food processor running, drizzle in the olive oil until desired consistency is reached. Once complete, add parmesan cheese and pulse until combined.

Step 3

Serve and enjoy! We love Pesto on everything from fresh pasta to grilled veggies or by the dollop on a fresh slice of french bread.


Don't forget the wine! 

Save an additional 10% when you order 6+ bottles with code: PESTO at checkout through 7/24. Excludes already discounted specials and cannot be applied to past orders or club releases.

Pair with 2020 Chardonnay.

Order Chardonnay



A bottle of James Cole 2020 Chardonnay on a cutting board with a container of Pesto a lemon, a few basil sprigs, ravioli and a microplane with a block of parmesan.


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