Fresh Basil Pesto & Pesto Crostini with Anchovy + Mozzarella | Basil & Salt Living

Two ways to enjoy the bold, herbaceous flavors of fresh pesto—classic and elegantly plated.

Fresh Basil Pesto: A Recipe Rooted in Simplicity and Sophistication

There’s something beautifully elemental about pesto. It’s herbal, nutty, silky, and fragrant—a balance of richness and brightness. And when made fresh, it’s unmatched in flavor and elegance.

From mortar to table, these two dishes are proof that refined flavors come from the simplest things—when you use the best ingredients and treat them with care.There’s an undeniable beauty in the balance of bold and fresh—peppery basil plucked straight from the garden, buttery pine nuts, the sharp bite of garlic, and aged Parmigiano melting into liquid gold olive oil. These few ingredients, when brought together, create something far greater than the sum of their parts.

Fresh basil isn’t just an herb—it’s a luxury you can grow. Whether in a garden bed, windowsill pot, or ceramic planter on your patio, its fragrant leaves offer instant flavor and visual vibrance. Snip what you need, leave the rest to flourish, and you’ll always be just a few steps away from a culinary masterpiece.

This post celebrates the beauty of fresh pesto two ways: in its purest form, and paired with rich mozzarella, savory anchovies, and crisp crostini. From garden to table, this is food that feels intentional, seasonal, and entirely indulgent.

Save + Print + Share — and keep a jar of pesto on hand all season long. Grow Your Own Basil!

Ingredients

2 cups fresh basil leaves (packed)
2 garlic cloves
¼ cup pine nuts (toasted)
½ cup freshly grated Parmigiano-Reggiano
½ cup cold-pressed extra virgin olive oil
Pinch of flaky sea salt
Freshly cracked pepper (optional)

Instructions

Toast pine nuts until fragrant.
In a mortar and pestle or food processor, grind garlic, pine nuts, and salt.
Add basil and crush into a rough paste.
Slowly incorporate olive oil until silky.
Stir in Parmesan and adjust seasoning.

Chef’s Tip: Always stir in the cheese by hand—this keeps the body and character of the Parmesan intact. For best results, store under a thin layer of olive oil in a sealed jar.

Mozzarella + Anchovy Pesto Crostini

An elegant way to serve pesto? On warm crostini with creamy mozzarella, savory anchovy, and fresh arugula. It’s rustic yet refined—ideal for brunch, aperitivo hour, or your next summer garden party.

Ingredients (Serves 6)

1 baguette or rustic loaf, sliced
1 ball of fresh mozzarella, sliced
6 anchovy fillets (high-quality, packed in oil)
½ cup fresh pesto (see recipe above)
Handful of arugula
Extra virgin olive oil
Flaky sea salt + cracked black pepper
Optional: Shaved Parmesan for garnish

Instructions

Preheat oven to 375°F (190°C). Brush bread slices lightly with olive oil and toast until golden.
Layer each toast with a slice of mozzarella. Return to oven briefly to soften the cheese (optional).
Top with 1 anchovy fillet, a spoonful of pesto, and a few arugula leaves.
Finish with salt, pepper, and a dusting of Parmesan. Serve warm.

Chef’s Note: Not a fan of anchovies? Swap for roasted red peppers or thin-sliced prosciutto for a different expression of savory.

Serving Ideas