Simple Garlic and Basil Pesto

Simple Garlic and Basil Pesto

Made  times

"This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with."
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15 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 70 mg
  • 3%

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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  • Prep

  • Ready In

  1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.


  1. 304 Ratings

Most helpful positive review

I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is a...

Most helpful critical review

Good. Your average pesto sauce. I halved the oil because 1 cup seemed like way too much; I'm glad I did. I also didn't use brazil nuts, but made up the difference with more pine nuts. And I u...

I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is a...

I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to t...

Ditch the chilli power, it just takes away from the flavor. Toast your pine nuts first, then chop them all in your food processer a bit, but not too much as you want texture. I somtimes use w...

This is perfect. I've already made 8 batches! The chili powder is such a great addition, adding zip but no noticeable flavor. (try adding a few dashes to a tiny spoonful if you're reticent; you'...

Due to a big basil sale at the farmers' market this summer and our market had grated parmesean on sale too the same week, my husband and I were called to task for Pesto! Especially, after his m...

I added some seasoned salt and red pepper flakes as I blended. Very easy to make and a great way to clear out my basil plant, which is going crazy this year. I also toasted the pine nuts first ...

Fantastic! I warmed it and added some heavy cream and served it over gnocchi and it was scrumptious.

I made a half a batch of this because my basils are just babies. I omitted the brazilian nuts because I don't have any. Wonderful flavor!!!!

A good basic recipe - I added some crushed red pepper in place of chili powder. Also i recommend roasting the pine nuts first, and adding a bit of salt. But DO NOT put this in a blender - it wil...

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