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The Best Pesto Ever

Rated as 4.1 out of 5 Stars
48

"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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Ingredients

15 m servings 275
Original recipe yields 6 servings (1 1/2 cups)

Directions

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  1. 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.

Nutrition Facts


Per Serving: 275 calories; 27.9 2.1 5 14 333 Full nutrition

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Reviews

Read all reviews 23
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 m...

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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 m...

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 ...

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 involv...

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 whe...

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 pep...

I cut the olive oil down to 1/4 cup and it came out great! Very tasty!

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 ...

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 i...

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.