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My review
Homemade Pesto
14
Peggy
"A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both."
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Ingredients
15 m servings 389Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
- Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Footnotes
- Cook's Note:
- Pesto will keep well in the refrigerator for a week or a little longer. Freeze small portions in small airtight containers and they will be handy to throw in soups or sauces, etc.
Nutrition Facts
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Reviews
Read all reviews 3239 Ratings
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Most helpful positive review
9/18/2013
This is a classic pesto that's wonderful for so many recipes. At the end of the summer I make a big batch without pine nuts and freeze in ice cube trays. When frozen I pop the cubes out and stor...
Most helpful critical review
8/31/2016
Followed the recipe exactly. Just didn't like it.
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9/18/2013
This is a classic pesto that's wonderful for so many recipes. At the end of the summer I make a big batch without pine nuts and freeze in ice cube trays. When frozen I pop the cubes out and stor...
9/8/2013
Yum! This was my first time making homemade pesto. I have basil growing like crazy right now. I did use walnuts (toasted) and more garlic. Fabulous flavor and easy, quick meal to put together ov...
9/21/2014
Instead of Pine nuts (way expensive) I have used almonds, pecans,even pistachios. Put a bit more oil on top before freezing and yumm- o!
9/22/2016
Excellent!!! Made the pesto exactly as suggested!! First time making pesto!! Will definitely make this again. I put it over pasta and whatever veggies I had on hand (grape tomatoes, yellow squas...
8/3/2017
I had heard if you blanch the basil it will remain a bright green. I'd. And it did. Delicious.
8/21/2016
10 STARS! Superb! Best pesto I've ever had! Beats any store bought even in gourmet shops or restaurants. I used already toasted organic pine nuts and really packed the basil and parsley and foll...
5/21/2015
Extremely helpful basic recipe. I used 3 cloves of garlic instead of two and it was too much. I used fresh basil and parsley from my herb garden and fresh grated parm cheese. I didn't have pine ...
7/31/2015
This is lick off the spoon good. I used the measurements for 2 servings and am thrilled with the result. I omitted the parsley because I didn't have any and don't like it too much. I used three ...
3/28/2018
Delicious! It IS very thick - it’s possibly because even after buying 2 regular sized herb containers at Trader Joe’s of basil it still wasn’t the full amount called for, but since others have ...