Homemade Pesto

Homemade Pesto

12
Peggy 2

"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

15 m servings 389 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 343 mg
  • 14%

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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Directions

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  • Prep

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  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.

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.

Reviews

12

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 stor...

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 ov...

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!

Extremely helpful basic recipe. I used 3 cloves of garlic instead of two and it was too much. I used fresh basil and parsley from my herb garden and fresh grated parm cheese. I didn't have pine ...

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...

This is lick off the spoon good. I used the measurements for 2 servings and am thrilled with the result. I omitted the parsley because I didn't have any and don't like it too much. I used three ...

This is an awesome pesto recipe. I made it with almonds instead. One important note: 1/4 of olive oil is unrealistic. This recipe needs around a cup or more. Otherwise you will have a paste cons...

Very delicious. I used Parmesan cheese and toasted walnuts instead of pine nuts. This is a great recipe!

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