Quick and easy pesto to top your pasta. A great change from red sauce.

sal

Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

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Nutrition Facts

199 calories; protein 2.4g 5% DV; carbohydrates 2g 1% DV; fat 21.1g 32% DV; cholesterol 1.1mg; sodium 20mg 1% DV. Full Nutrition

Reviews (484)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2007
This was incredibly good! I arranged boneless chicken breasts in a 9x13 dish. I coated each breast with the pesto and then layered sliced tomatos on top. Sprinkled on shredded mozzarella and baked. So good! Read More
(860)

Most helpful critical review

Rating: 2 stars
10/15/2007
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file. Read More
(1190)
673 Ratings
  • 5 star values: 404
  • 4 star values: 202
  • 3 star values: 46
  • 2 star values: 11
  • 1 star values: 10
Rating: 2 stars
10/14/2007
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file. Read More
(1190)
Rating: 5 stars
05/07/2007
This was incredibly good! I arranged boneless chicken breasts in a 9x13 dish. I coated each breast with the pesto and then layered sliced tomatos on top. Sprinkled on shredded mozzarella and baked. So good! Read More
(860)
Rating: 5 stars
09/17/2003
The proportion of ingredients were perfect! And its a relief to know that the more affordable walnut can be used instead of the rather expensive pine nut without casualty. Thanks. Read More
(436)
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Rating: 5 stars
09/17/2005
I have loved pesto since I was three and stole a bowl of it off the kitchen table. As long as there is a nut basil olive oil garlic parmesan cheese and a bit of lemon it is to die for. The different nuts make whole different tastes personally I use walnut because they are so much cheaper. Roasting any nut first in a dry skillet makes the taste even better. I also like to subsitute argula for the basil and asiago cheese on occasion for a different taste. Lemon basil is good but sweet basil is the herb leaf that is typically used in pesto sauces. You can make this with less oil too and make it a bit better for you- but the extra oil makes it that much smoother. Thanks for the good recipe Sara. Read More
(211)
Rating: 5 stars
05/08/2007
Very good. I didn't have walnuts; so I used pine nuts. I wanted to make it a little less fattening. In place of the 1 cup of olive oil, I used 1/2 cup chicken broth and 1/2 cup olive oil. Read More
(209)
Rating: 4 stars
07/10/2007
This recipe was quite good. I absolutely love garlic but I found 4 raw cloves to be a bit much and I was surprised. Maybe next time I'll use 2-3. I used toasted pine nuts instead of walnuts. Expensive but worth it. I also added fresh parmesan and the juice of 1/2 a lemon. I'll definitely make this again. I was concerned about the fat and calorie content as listed on the recipe but when I made this I came out with around 2 cups of pesto. The recipe says 4 servings but this pesto is extremely rich. On a smaller-sized bowl of pasta I used like 2 spoonfuls of the sauce - not 1/2 cup - so I doubt I consumed anywhere near the fat and calorie content that was listed. Read More
(156)
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Rating: 5 stars
07/25/2005
This recipe is incredible! It's the best sauce I've ever had in my life. I make it as often as I can. I grow the basil in my garden so it's extra flavorful. I've reduced the oil from 1 cup to 3/4 cup to thicken the sauce a bit, and I use only 2 cloves of garlic, not 4. TRY THIS RECIPE! You will love it! Read More
(138)
Rating: 5 stars
08/31/2007
Mmm...this was very good. The recipe as written makes 2 cups. I used 3 cloves garlic instead of 4 and found it was plenty. A bit of lemon juice mixed in will help prevent browning if you're freezing it. Read More
(122)
Rating: 4 stars
05/09/2007
Good recipe! I halved the amount of oil and tripled the amount of cheese. Awesome! Read More
(68)