Homemade Pesto Recipe - Allrecipes.com
Homemade Pesto Recipe
  • READY IN 15 mins

Homemade Pesto

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Sep 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!!!

 
Sep 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.

 
Sep 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!

 
Nov 17, 2013

Good and simple recipe. I like mine with a little more olive oil, so either I didn't put the right amount in, or it needs a little extra. Fortunately, that is a pretty easy thing to do at the end.

 
Sep 18, 2014

It is exactly what I was looking for. I will try it with roasted garlic and pine nuts.

 
Sep 13, 2014

I roasted my garlic and pine nuts. I also omitted the parsley - not availabe at the store or in my garden. Delicious!

 
Aug 04, 2014

Very good and easy to make

 
Jul 22, 2014

Yes a good recipe. Instead I "cheated" and added three heaping tablespoon of jar (store bought) olive salad, ground up fine in place of these ingredients, adding more olive oil and anything else you care to add to make the pesto. It has a strong garlic taste and is very good. Also a winner to mix into thin spaghetti. but this is a good recipe...

 

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Nutrition

  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 35.8 g
  • 55%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 407 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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