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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 63.9
  • Total Fat: 6.7 g
  • Cholesterol: 1.0 mg
  • Sodium: 23.5 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.8 g

View full nutritional breakdown of Basil Pesto calories by ingredient
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Basil Pesto

Submitted by: BUTTERFLY1945

Introduction

Great on Pasta Great on Pasta
Number of Servings: 20

Ingredients

    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

Directions

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.






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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    tasty, but I didn't find the 1/2 T serving size to be realistic. - 6/26/09

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  • Very Good
    2 of 2 people found this review helpful
    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! - 5/18/11

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  • Incredible!
    2 of 2 people found this review helpful
    I used walnuts instead (simply because that's what I had). Pesto is amazing! I cut french bread thinnly, put a tablespoon on each peice and toast it in the toaster oven. Super yummy! - 8/6/10

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  • Incredible!
    2 of 5 people found this review helpful
    Very Good. - 6/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    nice traditional recipe... one hint if using pine nuts. roast them in the oven for about 10 min or in a skillet for a few minutes to add really great flavor.(hint from a true Italian.) - 8/19/13

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  • Very Good
    1 of 1 people found this review helpful
    great on pita bread with goat cheese and cherry tomatoes - 11/19/11

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  • Good
    1 of 1 people found this review helpful
    I prefer w/o cheese - 6/4/11

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  • Incredible!
    1 of 1 people found this review helpful
    Quick, easy and yummmm. - 3/14/09

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  • awesome! i used walnuts because that's what i had. and i have fresh basil growing. i will definitely do this again! - 10/8/13

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  • Great recipe, simple, although I have a hard time with the 1/2 Tbsp serving size. I tend to use more than that. - 8/4/13

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  • 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. - 9/28/12

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  • Works well as a topping on seafood steaks or fillets, like salmon, marlin, or tuna. - 8/15/12

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  • 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. - 5/18/11

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  • 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. - 5/16/11

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  • Grilling asparagus and adding it to the food processor gives a different, but equally delicious, taste. It also adds another vegetable to your daily count. - 4/10/11

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  • great recipe - 1/10/11

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  • Great!! - 9/20/10

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  • This is the best pesto recipe I have found. Half a tablespoon I think is a reasonable serving for 1 cup of pasta. - 9/11/10

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  • My basil is flourishing and I have the other ingredients in my pantry so I'm making this today. I cannot imagine that it makes 20 servings though! - 8/22/10

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  • 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! - 8/15/10

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  • I made this with pasta it was really good. Next time I'll try on chicken. - 8/11/10

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  • could you use broth for part of the oil and almonds for the pine nuts? - 7/24/10

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  • the classic.....it doesn't get better than this! - 4/30/10

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  • I'm wondering if I could substitute pine nuts with Macadamia nuts. I'm from Hawai'i and pine nuts are limited. It sounds good and might try it for good friday!!!!!!!!!!! - 3/28/10

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  • I think on a cup of pasta, which is a normal serving, 1/2 T is fine. If I wanted to splurge I would use a whole tablespoon. Great! - 1/16/10

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