Recipe by RecipeAddict
"This is the most authentic homemade pesto recipe I have ever had! The perfect combination of ingredients that result in the perfect pesto! Store pesto in the fridge for 1 month, or in the freezer for 4-6 months."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
firmly packed basil leaves
firmly packed parsley leaves
extra virgin olive oil
freshly grated Parmesan cheese
freshly grated Romano cheese
This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also, before placing the pine nuts and walnuts in the processor, I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor, which I find to be the great kick in pesto.
This was ok. I love pesto, made pretty much every recipe on this site, and this was by far my least favorite. I love adding pine nuts or walnuts to pesto, but the amounts called for were too much, it competed with the basil flavor. Also, the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses, I will probably try that with one of the other recipes from this site, but I won't make this one again.
This pesto has far too may ingredients, I thought using the basil & parsley and walnuts & pine nuts muddled the flavors... too much competition...I also thought there was way too much fat involved. Sorry, but I like my pesto to have a clean, crisp basil/pine nut flavor. I did however like the mixture of cheeses.
Thanks for sharing this recipe with us. I love pesto and hope to try many more recipes here.
I cut the olive oil to 1/4 cup as another suggested, and that seemed to suit me well - especially when topping it with oil to prevent oxidization.
Initially thought it was too salty and not enough basil as another reviewer said, but once you get it on the pasta, it's just right.
The olive oil amount should be cut down a bit, and don't add the butter. Butter isn't used in pesto recipes. It's usually nuts (pine or walnut), garlic, oil, basil, paremsan cheese. Salt and pepper can be added but aren't necessary. When I make pesto, I don't use garlic because I'm allergic, but onions or shallots make a good substitute.
I cut the olive oil down to 1/4 cup and it came out great! Very tasty!
This really is the best pesto ever. I made it to go with pasta for a dinner party and made too much. The next night we ate it on burgers with melted mozzarella cheese and baby greens. They were fabulous.
Wonderful. I will make this again and again. I toasted the pine nuts before adding them. Besides that I didn't change a thing. I put it into individual containers so I could freeze it and have it to use later.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Pesto Ever
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 251
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make amazing meatballs with ground beef, veal, and pork.
See how to make the best homemade lasagna!
See how to make a pesto and potato pizza.