2 c Fresh Basil Leaves, packed 1/2 c Olive Oil 1/4 c Grated Parmesan Cheese 3 T Pine Nuts 3 Garlic Cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 c at a time). Add about 1/3 of the nuts and garlic, blend again. Add about 1/3 of the Parmesan Cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of container. Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months. Serving size 1/2 T.
Number of Servings: 20
Recipe submitted by SparkPeople user BUTTERFLY1945.
I LOVE pesto sauce! I generally take a few spoonfuls and toss the pasta. The pesto is not supposed to be a sauce but rather a coating on the pasta, in case some people aren't familiar with it. I use walnuts too - much cheaper than pine nuts!
Loved this! I intially had looked at another recipe site and bought pine nuts though I wish I had seen the comments sooner and used walnuts as pinenuts were expensive and my friend used to use walnuts all the time. I used fresh basil from my garden, yum! I'm having this on some eggs tomorrow a.m.
Awesome! I left out the parmesan but it was delicious! Thanks for the simple recipe! I had to agree though, the serving size isn't realistic, I didn't measure but I definitely used more than suggested.
This recipe was a little complex for a beginner like me. I used 1 cup of basil and adjusted the recipe accordingly. Plus I made it with walnuts. Everything but the parmesan blended together nicely. The pesto was a little chewy on its own, but it was quite tasty on top of pasta.
I agree with the low serving size, but other than that it was wonderful... This time I did add a little bit of hot sauce for a bit of a zing. I used it instead of mayonnaise on a chicken sandwich. Very tasty!