This is the most authentic homemade pesto recipe I have ever had! The perfect combination of ingredients that result in the perfect pesto! Store pesto in the fridge for 1 month, or in the freezer for 4-6 months.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
1 1/2 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.

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Nutrition Facts

275 calories; protein 5g; carbohydrates 2.1g; fat 27.9g; cholesterol 13.9mg; sodium 332.7mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2008
This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also before placing the pine nuts and walnuts in the processor I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor which I find to be the great kick in pesto. Read More
(41)

Most helpful critical review

Rating: 2 stars
05/07/2007
This was ok. I love pesto made pretty much every recipe on this site and this was by far my least favorite. I love adding pine nuts or walnuts to pesto but the amounts called for were too much it competed with the basil flavor. Also the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses I will probably try that with one of the other recipes from this site but I won't make this one again. Read More
(160)
32 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2
Rating: 2 stars
05/07/2007
This was ok. I love pesto made pretty much every recipe on this site and this was by far my least favorite. I love adding pine nuts or walnuts to pesto but the amounts called for were too much it competed with the basil flavor. Also the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses I will probably try that with one of the other recipes from this site but I won't make this one again. Read More
(160)
Rating: 5 stars
12/27/2008
This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also before placing the pine nuts and walnuts in the processor I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor which I find to be the great kick in pesto. Read More
(41)
Rating: 2 stars
02/23/2009
This pesto has far too may ingredients I thought using the basil & parsley and walnuts & pine nuts muddled the flavors... too much competition...I also thought there was way too much fat involved. Sorry but I like my pesto to have a clean crisp basil/pine nut flavor. I did however like the mixture of cheeses. Read More
(38)
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Rating: 5 stars
09/07/2008
Thanks for sharing this recipe with us. I love pesto and hope to try many more recipes here. I cut the olive oil to 1/4 cup as another suggested and that seemed to suit me well - especially when topping it with oil to prevent oxidization. Initially thought it was too salty and not enough basil as another reviewer said but once you get it on the pasta it's just right. Read More
(16)
Rating: 2 stars
02/23/2009
The olive oil amount should be cut down a bit and don't add the butter. Butter isn't used in pesto recipes. It's usually nuts (pine or walnut) garlic oil basil paremsan cheese. Salt and pepper can be added but aren't necessary. When I make pesto I don't use garlic because I'm allergic but onions or shallots make a good substitute. Read More
(15)
Rating: 5 stars
10/06/2007
I cut the olive oil down to 1/4 cup and it came out great! Very tasty! Read More
(15)
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Rating: 5 stars
08/10/2009
This really is the best pesto ever. I made it to go with pasta for a dinner party and made too much. The next night we ate it on burgers with melted mozzarella cheese and baby greens. They were fabulous. Read More
(11)
Rating: 5 stars
09/03/2009
Wonderful. I will make this again and again. I toasted the pine nuts before adding them. Besides that I didn't change a thing. I put it into individual containers so I could freeze it and have it to use later. Read More
(10)
Rating: 5 stars
07/26/2008
Excellent recipe!. It was my first time making pesto so this was a great starter for me. I did add about 1/3 cup red onion to it. Will definitley make again. Read More
(8)
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