Basil Pesto

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

By Bwoogie1

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

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

Directions

  • Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.

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  • Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Cook's Note:

You can use walnuts instead of pine nuts, if desired.

Nutrition Facts

Per Serving:
177 calories; protein 3.7g; carbohydrates 1.7g; fat 17.9g; cholesterol 4.4mg; sodium 87.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Jimmy
Rating: 5 stars
06/24/2020
I made this, but cut the recipe in half since it's just me and my daughter. I can tell you this is simple and delicious recipe if you like Pesto. I would highly recommend it to anyone. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jimmy
Rating: 5 stars
06/24/2020
I made this, but cut the recipe in half since it's just me and my daughter. I can tell you this is simple and delicious recipe if you like Pesto. I would highly recommend it to anyone. Read More
Sarge
Rating: 5 stars
09/08/2021
This is an excellent recipe for Basil Pesto! I've made it, now, maybe 6 times... I use fresh Basil from my garden as well as garlic that I grew and I opted for Walnuts over the Pine Nuts because Pine Nuts go bad over a short period of time...and I think the Walnuts taste better... This is now my "Go-To" recipe for Basil Pesto and I have shared it with many people. After I make it, I put it in a glass jar in the refrigerator with a very thin layer of EVOO on top to prevent the top layer from discoloring...I use it up too fast to freeze it, as is mentioned in the recipe. Excellent recipe! Thanks for sharing! Read More
AnnaBannana
Rating: 5 stars
07/31/2020
I like thatthe ingredients can be adjusted to what I have on hand. Don't want to go shopping in this time of covid19 pandemic. Don't have a photo as I don't have a smart phone yet. Something to dream about. Read More
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Soup Loving Nicole
Allstar
Rating: 4 stars
05/04/2019
The flavor in this is excellent but as written is is way too oily. I used this right away so there was no need to wrap it in plastic for later use. I highly recommend cutting the oil in half to start with and then add more if needed. Super simple and great flavor but the amount of oil needs tweaking. Read More
Lisa Engel
Rating: 5 stars
12/18/2019
Really good on any fish. Made it for my husband's salmon and my sea bass. Equally good on both. I oversalted so put in some lemon which toned that down. Read More
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