Homemade Pesto

Homemade Pesto

Made  times
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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15 m servings 389 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

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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  • Prep

  • Ready In

  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.


  • 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.



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...

Fabulous. Made as directed.

I halved the recipe, and used fresh basil and parsley from my herb garden. I used Grana Padano, which is very similar to Parmesan-Reggiano, and used walnuts instead of pine nuts. As others hav...

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...

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