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Joan's Pesto

Rated as 4 out of 5 Stars
7

"The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately."
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Ingredients

20 m servings 700
Original recipe yields 6 servings

Directions

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  1. Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.

Nutrition Facts


Per Serving: 700 calories; 72.8 6.4 8.7 10 228 Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I would give this 5 stars, but as written, the basil to olive oil ratio is way off. I probably used close to 4 cups packed basil leaves, and maybe half the evoo. I also added a pinch of red pe...

Most helpful critical review

The lemon is a delicious idea; very springy! Came out way too oily, however. I had to add 2 more cups of basil to taste it at all. Has a nice, bright color.

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I would give this 5 stars, but as written, the basil to olive oil ratio is way off. I probably used close to 4 cups packed basil leaves, and maybe half the evoo. I also added a pinch of red pe...

The lemon is a delicious idea; very springy! Came out way too oily, however. I had to add 2 more cups of basil to taste it at all. Has a nice, bright color.

This was beautiful! My boyfriend doesn't even like pesto sauces and he just can't get enough of it! For the olive oil, I didn't use a measuring cup except for the first 1/2 cup, after that, I j...

There is just way too much evoo in this for the amount of basil called for. I ended up just drizzling in the evoo until it was the consistency that I wanted. I did like the walnuts and lemon in ...

I took the advice of some of the other reviewers because the ratio of olive oil to basil didn’t seem quite right. I used 4 cups of basil, pressed in, and changed the last addition of olive oil t...

i did make changes was less olive oil. was good I will make it again.

I dont normally write comments about recipes but I couldn't wait to write about this recipe. This recipe is "out of this world" good! I followed the recipe as noted but was careful with the la...

It was very good. I made extra and put it in the freezer.