Homemade Pesto Recipe - Allrecipes.com
Homemade Pesto Recipe
  • READY IN 15 mins

Homemade Pesto

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  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.
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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.
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Reviews More Reviews

Sep 18, 2013

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 store in freezer bags to add to soups, sauces, and pasta. JUST A SIDE NOTE OF INTEREST...YOU CAN TAKE CUTTINGS OFF YOUR BASIL PLANTS AND PUT IN A GLASS OF WATER. THEY ROOT VERY QUICKLY. Enjoy!!!

 
Sep 08, 2013

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 over pasta.

 
Sep 21, 2014

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!

 
May 21, 2015

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 nuts, so I used cocktail peanuts-- couldn't tell at all that I switched them. Thanks for the recipe. My husband loved it and even talked about it at work!

 
Nov 17, 2013

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 end.

 
Jul 31, 2015

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 instead of 2 tbsps of olive oil to make it more spreadable onto the pasta. I used 1 small garlic clove and 1/8 tsp of salt and it was perfect over a bowl of penned with garden cherry tomatoes. Soooo good.

 
Jul 05, 2015

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 consistency. Other Thant that, delicious.

 
Jul 02, 2015

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

 

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Nutrition

  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 35.8 g
  • 55%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 343 mg
  • 14%

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

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