15-Year-Old Pesto Sauce

Rating: 4.51 stars
51 Ratings
  • 5 star values: 31
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread.

By Love2Cook

Gallery
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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
12
Yield:
1 1/2 cups
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

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Nutrition Facts

Per Serving:
223 calories; protein 4.2g; carbohydrates 1.5g; fat 22.9g; cholesterol 5.9mg; sodium 296.7mg. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Julia
Rating: 4 stars
09/30/2009
This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the base for a brochette. Use it as a sandwich spread tossed with vegetables like tomatoes spread over fish bake it on top of pita bread stuff a brie cheese with it. It stores in your refrigerator for several weeks and can be frozen as well. Oh and this whips up in under five minutes! This is part of my regular rotation inspired by what ingredients I have on hand to slather this onto! Read More
Helpful
(75)

Most helpful critical review

nobadwine
Rating: 3 stars
07/14/2009
Mommamia! This recipe has way too much salt! I added more basil, olive oil and garlic to try and fix the problem - not the greatest -but otherwise I would try again 1/4 teas. salt to start? and use 3 cloves of garlic. I like the nutmeg idea, though. Read More
Helpful
(46)
51 Ratings
  • 5 star values: 31
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Julia
Rating: 4 stars
09/30/2009
This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the base for a brochette. Use it as a sandwich spread tossed with vegetables like tomatoes spread over fish bake it on top of pita bread stuff a brie cheese with it. It stores in your refrigerator for several weeks and can be frozen as well. Oh and this whips up in under five minutes! This is part of my regular rotation inspired by what ingredients I have on hand to slather this onto! Read More
Helpful
(75)
nobadwine
Rating: 3 stars
07/14/2009
Mommamia! This recipe has way too much salt! I added more basil, olive oil and garlic to try and fix the problem - not the greatest -but otherwise I would try again 1/4 teas. salt to start? and use 3 cloves of garlic. I like the nutmeg idea, though. Read More
Helpful
(46)
Passion4food
Rating: 5 stars
07/06/2010
This pesto is great. I made the mistake in using a canola oil..........as I didn't have any olive oil on hand. But, I used it on grilled chicken, and once the oil cooks the pesto is delicious! also, it was a bit runnier than I had hoped (not a dipping consistency), I might add more basil next time. Thanks!! Read More
Helpful
(44)
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SunnyByrd
Rating: 4 stars
09/15/2009
Very good basic pesto. Slightly heavyhanded on the salt but I didn't find it way too salty. We had this with tomatoes and goat cheese tonight and I plan to use it with a pasta next week. Thanks for the recipe! Read More
Helpful
(27)
MNMMICHELLE
Rating: 4 stars
08/19/2010
Amazing! So good. I added a little more cheese only because I am a cheese freak. I will make this over and over. Read More
Helpful
(27)
R. Alexandre
Rating: 5 stars
06/30/2010
Simply Amazing! Read More
Helpful
(25)
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Sandy Kirkpatrick Roberts
Rating: 4 stars
09/29/2009
Thank you Love2cook this is a yummy recipe I had a massive amount of basil I canned this in freezer safe jars I am hoping that it will freeze well. We'll see! Read More
Helpful
(24)
Marisa
Rating: 4 stars
01/13/2011
This was very good and easy I would give it five stars but I used walnuts instead of pine nuts and added some chopped olives that I had. I served it with warm French bread and my family couldn't stop eating it. Plus it made my kitchen smell wonderful! Read More
Helpful
(23)
DC Girly Girl
Rating: 3 stars
07/13/2009
Pretty generic pesto sauce. I did not add ANY salt as my parmesan was salty enough (freshly grated if that makes a difference). Not an OMG kinda thing but quick & easy. Read More
Helpful
(21)
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