The Best Pesto Ever Recipe - Allrecipes.com
The Best Pesto Ever Recipe
  • READY IN 15 mins

The Best Pesto Ever

Recipe by  

"This is the most authentic homemade pesto recipe I have ever had! The perfect combination of ingredients that result in the perfect pesto! Store pesto in the fridge for 1 month, or in the freezer for 4-6 months."

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Ingredients Edit and Save

Original recipe makes 1 1/2 cups Change Servings

Directions

  1. Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2008

This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also, before placing the pine nuts and walnuts in the processor, I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor, which I find to be the great kick in pesto.

 
Most Helpful Critical Review
May 07, 2007

This was ok. I love pesto, made pretty much every recipe on this site, and this was by far my least favorite. I love adding pine nuts or walnuts to pesto, but the amounts called for were too much, it competed with the basil flavor. Also, the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses, I will probably try that with one of the other recipes from this site, but I won't make this one again.

 
Feb 23, 2009

This pesto has far too may ingredients, I thought using the basil & parsley and walnuts & pine nuts muddled the flavors... too much competition...I also thought there was way too much fat involved. Sorry, but I like my pesto to have a clean, crisp basil/pine nut flavor. I did however like the mixture of cheeses.

 
Feb 23, 2009

The olive oil amount should be cut down a bit, and don't add the butter. Butter isn't used in pesto recipes. It's usually nuts (pine or walnut), garlic, oil, basil, paremsan cheese. Salt and pepper can be added but aren't necessary. When I make pesto, I don't use garlic because I'm allergic, but onions or shallots make a good substitute.

 
Sep 07, 2008

Thanks for sharing this recipe with us. I love pesto and hope to try many more recipes here. I cut the olive oil to 1/4 cup as another suggested, and that seemed to suit me well - especially when topping it with oil to prevent oxidization. Initially thought it was too salty and not enough basil as another reviewer said, but once you get it on the pasta, it's just right.

 
Oct 06, 2007

I cut the olive oil down to 1/4 cup and it came out great! Very tasty!

 
Aug 10, 2009

This really is the best pesto ever. I made it to go with pasta for a dinner party and made too much. The next night we ate it on burgers with melted mozzarella cheese and baby greens. They were fabulous.

 
Sep 03, 2009

Wonderful. I will make this again and again. I toasted the pine nuts before adding them. Besides that I didn't change a thing. I put it into individual containers so I could freeze it and have it to use later.

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 333 mg
  • 13%

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

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