Pesto

Pesto

410
ANDERVAL 0

"Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like."
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Ingredients

5 m servings 91 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews

410
  1. 578 Ratings

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Most helpful positive review

Perfect pesto! Don't forget to toast the pine nuts, it makes all the difference...just put them in a small frying pan on the stove and toss them around until they start to turn brown. Don't worr...

Most helpful critical review

A little heavy on the garlic and Parmesan, so I reduced the amounts of both by half. Both have very strong flavors of their own, and too much of either will detract from the intensity of flavor ...

Perfect pesto! Don't forget to toast the pine nuts, it makes all the difference...just put them in a small frying pan on the stove and toss them around until they start to turn brown. Don't worr...

VERY GOOD, and easy. A full flavor Pesto for sure. I added a smidge of coarse salt, and froze it in ice cube trays. After frozen I popped it out (with the help of a fork), and keep the cubes in...

This is it! Real, authentic pesto. I made several batches this morning with our fresh garden basil and my son was in pesto heaven! If you are making and freezing one-cup batches as I am, then...

This is a good recipe. The only suggestion I have is to add some lemon juice to the pesto or store it in the refrigerator with a thin layer of olive oil on the top. Otherwise, the top of the p...

Delicious and beautiful! If the basil is added to the blender in a couple of separate batches, it helps to avoid "air lock". I also chucked in a smidgen of salt, which perked up the flavor eve...

Exquisite in its simplicity, the only thing I added was a pinch of kosher salt. A great recipe. A hint for keeping the pesto mix creamy~ save some of the cooking water from the pasta. Add it ...

A little heavy on the garlic and Parmesan, so I reduced the amounts of both by half. Both have very strong flavors of their own, and too much of either will detract from the intensity of flavor ...

OMG!! I just finished preparing this recipe... and there is no way I have 2C left! I tasted it for seasoning and went back for more! I thought I hated pesto, but I had so much fresh basil rea...

I love this pesto - I've made it several times. When I make a large batch, I used a melon baller or spoon to divide the pesto into separate little mounds on a cookie sheet. I put the cookie sh...