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.

Peggy

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

389 calories; protein 14.1g 28% DV; carbohydrates 5.4g 2% DV; fat 35.8g 55% DV; cholesterol 14.4mg 5% DV; sodium 342.9mg 14% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2013
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 store in freezer bags to add to soups, sauces, and pasta. JUST A SIDE NOTE OF INTEREST...YOU CAN TAKE CUTTINGS OFF YOUR BASIL PLANTS AND PUT IN A GLASS OF WATER. THEY ROOT VERY QUICKLY. Enjoy!!! Read More
(38)

Most helpful critical review

Rating: 2 stars
08/31/2016
Followed the recipe exactly. Just didn't like it. Read More
(1)
48 Ratings
  • 5 star values: 38
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/18/2013
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 store in freezer bags to add to soups, sauces, and pasta. JUST A SIDE NOTE OF INTEREST...YOU CAN TAKE CUTTINGS OFF YOUR BASIL PLANTS AND PUT IN A GLASS OF WATER. THEY ROOT VERY QUICKLY. Enjoy!!! Read More
(38)
Rating: 5 stars
09/08/2013
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 over pasta. Read More
(17)
Rating: 5 stars
09/21/2014
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! Read More
(6)
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Rating: 5 stars
09/22/2016
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 squash mushrooms red pepper) plus added leftover chicken I had from a meal the night before! Added a little white wine to the dish while it was all warming on the stove. Now I just need someone to clean up the mess I made in the kitchen preparing the dish..... Read More
(4)
Rating: 5 stars
08/03/2017
I had heard if you blanch the basil it will remain a bright green. I'd. And it did. Delicious. Read More
(4)
Rating: 5 stars
05/21/2015
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 nuts so I used cocktail peanuts-- couldn't tell at all that I switched them. Thanks for the recipe. My husband loved it and even talked about it at work! Read More
(3)
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Rating: 5 stars
08/21/2016
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 followed the recipe as is. I made it twice within the last two weeks. I put it in three small containers and froze two of them. It froze and defrosted perfectly. Next year I will be planting triple the basil so that I can make and freeze much more. Read More
(3)
Rating: 5 stars
07/31/2015
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 instead of 2 tbsps of olive oil to make it more spreadable onto the pasta. I used 1 small garlic clove and 1/8 tsp of salt and it was perfect over a bowl of penned with garden cherry tomatoes. Soooo good. Read More
(2)
Rating: 4 stars
10/04/2016
Great recipe but you will need considerably more olive oil than it calls for- we used at least 1.5 cups- also added lots more garlic but that is just personal preference. Used almonds instead of pine nuts as they are similar in sweetness and much less expensive. Read More
(1)
Rating: 2 stars
08/31/2016
Followed the recipe exactly. Just didn't like it. Read More
(1)