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My review
Homemade Pesto
6
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.
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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 3340 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 ...