New this month
Get the Allrecipes magazine

Basil Pesto

"Garlic infused olive oil is processed with fresh basil and parsley, pine nuts, and Parmesan and Pecorino Romano cheeses to make this delicious pesto sauce."
Added to shopping list. Go to shopping list.

Ingredients

servings 181 cals
Original recipe yields 16 servings (32 tablespoons)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. In a glass measuring cup, combine the oil and the garlic. Cover with waxed paper.
  2. Microwave for 30 seconds. Reduce the setting to low; microwave for 3 minutes, or until bubbly and fragrant. Allow to cool to room temperature.
  3. In a food processor, combine half of each of these ingredients: basil, parsley, pine nuts, salt and garlic oil. Pulse 20 times, or until coarsely chopped. Scrape the sides of the bowl. Process for about 2 minutes, or until a paste forms.
  4. Transfer to a mixing bowl. Repeat with the remaining ingredients. Transfer to the bowl. Stir in the Parmesan and the Pecorino Romano.

Footnotes

  • To freeze
  • Spoon the pesto in 1-tablespoon mounds onto a waxed paper lined tray. Place in the freezer for several hours, or until solid. Transfer the pesto mounds to a plastic freezer bag. Return to freezer for up to 6 months.
  • Variations
  • This pesto recipe really makes the most of herbs fresh from the garden or the produce counter: while the Italian recipe calls for basil and parsley, you can be inventive with other green herbs, including mint, cilantro and sage combined with parsley. You can also substitute other nuts, such as walnuts or macadamia nuts, for the pine nuts.
  • Use the garden fresh flavor of Basil Pesto to brighten a variety of dishes. Here are some ideas
  • Crostini: Cut Italian bread into 1/2-inch thick slices, then into pieces about 2-inches square. Spray or brush with Filippo Berio Extra Virgin olive oil. Broil for a few minutes until golden. Top each toast with a slice of ripe tomato and a dab of Basil Pesto. Or, mix Basil Pesto with ricotta cheese to taste. Spread on the crostini.
  • Risotto: Stir several tablespoons of Basil Pesto into your favorite recipe for basic risotto. Add cooked shrimp, scallops, or chunks of boneless chicken.
  • Pasta: Basil Pesto from the freezer is an instant sauce for fettuccine, spaghetti or other types of pasta. For each pound of pasta that's cooked, reserve about 3/4 cup of the cooking water. Drain the pasta and return to the pot. Add 8 tablespoons Basil Pesto or more to taste. Add enough of the reserved cooking water to loosen the sauce.
  • Vegetable and Pasta Salads: Add several tablespoons of Basil Pesto to your favorite potato or pasta salad. Soups: Stir several tablespoons of Basil Pesto into vegetable soup, bean soup, or chicken noodle soup.
  • Grilled Vegetables, Poultry or Seafood: About 2 or 3 minutes before grilled chicken, shrimp, salmon, swordfish, bell peppers, zucchini, eggplant, or mushroom are cooked through, brush both sides with Basil Pesto. Serve with additional pesto for passing at the table.
  • Dressing for Leafy Greens: Because Basil Pesto is made with Filippo Berio Extra Virgin olive oil, it's a ready-made salad dressing. Just dollop 2 tablespoons in a large bowl. Add 2 to 3 teaspoons of wine vinegar or lemon juice and whisk. Add clean leafy greens and toss. Garnish with freshly ground black pepper.
  • © 2001 Pergola West, Inc.

Nutrition Facts


Per Serving: 181 calories; 18.2 g fat; 2.4 g carbohydrates; 4 g protein; 6 mg cholesterol; 175 mg sodium. Full nutrition

Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have made variations to this a few times, and there may be a bit much oil, but i just add a bit at a time until i get the proper texture. A good alteration for this if you are interested, tak...

Most helpful critical review

Good -- but way too much oil. You could cut the oil in half and it would still be too oily.

Most helpful
Most positive
Least positive
Newest

I have made variations to this a few times, and there may be a bit much oil, but i just add a bit at a time until i get the proper texture. A good alteration for this if you are interested, tak...

My first try at pesto and this was a really good recipe to start with. It was everything and more than what I was looking for and has literally breathed new life into some of our favorite Itali...

Good -- but way too much oil. You could cut the oil in half and it would still be too oily.

Perfect--this is exactly what I was looking for!

Love it. Great on chicken breast.

Great Taste! Will try again next time!

This is a great base recipe! I added 1 tbsp lemon juice, subbed half the pine nuts for walnuts (to save on cost), added a little bit of mayo at a time for texture, and had to omit the cheese du...

I made this for guestes with half the oil - it was a big hit