15-Year-Old Pesto Sauce Recipe - Allrecipes.com
15-Year-Old Pesto Sauce Recipe
  • READY IN 10 mins

15-Year-Old Pesto Sauce

Recipe by  

"I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread."

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Original recipe makes 1 1/2 cups Change Servings

Directions

  1. Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2009

This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the base for a brochette. Use it as a sandwich spread, tossed with vegetables like tomatoes, spread over fish, bake it on top of pita bread, stuff a brie cheese with it. It stores in your refrigerator for several weeks and can be frozen as well. Oh, and this whips up in under five minutes! This is part of my regular rotation inspired by what ingredients I have on hand to slather this onto!

 
Most Helpful Critical Review
Jul 14, 2009

Mommamia! This recipe has way too much salt! I added more basil, olive oil and garlic to try and fix the problem - not the greatest -but otherwise I would try again 1/4 teas. salt to start? and use 3 cloves of garlic. I like the nutmeg idea, though.

 
Jul 06, 2010

This pesto is great. I made the mistake in using a canola oil..........as I didn't have any olive oil on hand. But, I used it on grilled chicken, and once the oil cooks the pesto is delicious! also, it was a bit runnier than I had hoped (not a dipping consistency), I might add more basil next time. Thanks!!

 
Aug 19, 2010

Amazing! So good. I added a little more cheese only because I am a cheese freak. I will make this over and over.

 
Sep 15, 2009

Very good basic pesto. Slightly heavyhanded on the salt, but I didn't find it way too salty. We had this with tomatoes and goat cheese tonight, and I plan to use it with a pasta next week. Thanks for the recipe!

 
Jun 30, 2010

Simply Amazing!

 
Sep 29, 2009

Thank you Love2cook, this is a yummy recipe,I had a massive amount of basil,I canned this in freezer safe jars, I am hoping that it will freeze well. We'll see!

 
Jan 13, 2011

This was very good and easy, I would give it five stars but I used walnuts instead of pine nuts and added some chopped olives that I had. I served it with warm French bread and my family couldn't stop eating it. Plus it made my kitchen smell wonderful!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 297 mg
  • 12%

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

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