Basil Pesto Recipe -
Basil Pesto Recipe

Basil Pesto

Recipe by  

"Garlic infused olive oil is processed with fresh basil and parsley, pine nuts, and Parmesan and Pecorino Romano cheeses to make this delicious pesto sauce."

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Ingredients Edit and Save

Original recipe makes 32 tablespoons Change Servings


  1. In a glass measuring cup, combine the oil and the garlic. Cover with waxed paper.
  2. Microwave for 30 seconds. Reduce the setting to low; microwave for 3 minutes, or until bubbly and fragrant. Allow to cool to room temperature.
  3. In a food processor, combine half of each of these ingredients: basil, parsley, pine nuts, salt and garlic oil. Pulse 20 times, or until coarsely chopped. Scrape the sides of the bowl. Process for about 2 minutes, or until a paste forms.
  4. Transfer to a mixing bowl. Repeat with the remaining ingredients. Transfer to the bowl. Stir in the Parmesan and the Pecorino Romano.
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  • To freeze
  • Spoon the pesto in 1-tablespoon mounds onto a waxed paper lined tray. Place in the freezer for several hours, or until solid. Transfer the pesto mounds to a plastic freezer bag. Return to freezer for up to 6 months.
  • Variations
  • This pesto recipe really makes the most of herbs fresh from the garden or the produce counter: while the Italian recipe calls for basil and parsley, you can be inventive with other green herbs, including mint, cilantro and sage combined with parsley. You can also substitute other nuts, such as walnuts or macadamia nuts, for the pine nuts.
  • Use the garden fresh flavor of Basil Pesto to brighten a variety of dishes. Here are some ideas
  • Crostini: Cut Italian bread into 1/2-inch thick slices, then into pieces about 2-inches square. Spray or brush with Filippo Berio Extra Virgin olive oil. Broil for a few minutes until golden. Top each toast with a slice of ripe tomato and a dab of Basil Pesto. Or, mix Basil Pesto with ricotta cheese to taste. Spread on the crostini.
  • Risotto: Stir several tablespoons of Basil Pesto into your favorite recipe for basic risotto. Add cooked shrimp, scallops, or chunks of boneless chicken.
  • Pasta: Basil Pesto from the freezer is an instant sauce for fettuccine, spaghetti or other types of pasta. For each pound of pasta that's cooked, reserve about 3/4 cup of the cooking water. Drain the pasta and return to the pot. Add 8 tablespoons Basil Pesto or more to taste. Add enough of the reserved cooking water to loosen the sauce.
  • Vegetable and Pasta Salads: Add several tablespoons of Basil Pesto to your favorite potato or pasta salad. Soups: Stir several tablespoons of Basil Pesto into vegetable soup, bean soup, or chicken noodle soup.
  • Grilled Vegetables, Poultry or Seafood: About 2 or 3 minutes before grilled chicken, shrimp, salmon, swordfish, bell peppers, zucchini, eggplant, or mushroom are cooked through, brush both sides with Basil Pesto. Serve with additional pesto for passing at the table.
  • Dressing for Leafy Greens: Because Basil Pesto is made with Filippo Berio Extra Virgin olive oil, it's a ready-made salad dressing. Just dollop 2 tablespoons in a large bowl. Add 2 to 3 teaspoons of wine vinegar or lemon juice and whisk. Add clean leafy greens and toss. Garnish with freshly ground black pepper.
  • © 2001 Pergola West, Inc.

Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2006

I have made variations to this a few times, and there may be a bit much oil, but i just add a bit at a time until i get the proper texture. A good alteration for this if you are interested, take a can of diced tomatoes, and mix in a food processor with this pesto, the tomato pesto is very good and takes nothing to alter this recipe, thanks

Most Helpful Critical Review
Jan 04, 2006

Good -- but way too much oil. You could cut the oil in half and it would still be too oily.


8 Ratings

Jan 17, 2006

My first try at pesto and this was a really good recipe to start with. It was everything and more than what I was looking for and has literally breathed new life into some of our favorite Italian dishes that we thought couldn't get any better. TRY THIS!! Its so versatile too.

Dec 06, 2005

Perfect--this is exactly what I was looking for!

Sep 23, 2007

Love it. Great on chicken breast.

Jan 13, 2006

Great Taste! Will try again next time!

Aug 17, 2009

This is a great base recipe! I added 1 tbsp lemon juice, subbed half the pine nuts for walnuts (to save on cost), added a little bit of mayo at a time for texture, and had to omit the cheese due to my son's dairy allergy. Both of my toddlers loved it!!

Mar 04, 2006

I made this for guestes with half the oil - it was a big hit


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 175 mg
  • 7%

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

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