Pesto
(16)
  • Number of Servings: 1
Ingredients
  • 3 garlic cloves
  • 3/4 cups grated parmesan cheese
  • 1/4 cup olive oil
  • 2 1/2 to 3 cups fresh basil leaves (wash and pat dry)
  • 1/4 cup pine nuts
  • 1 tablespoon salt
Directions
Place all ingredients into a food processor. Mix until smooth (scrape down sides if necessary).



Makes 4 servings.
Nutritional Info Amount Per Serving
  • Calories: 252.1
  • Total Fat: 22.8 g
  • Cholesterol: 15.0 mg
  • Sodium: 936.1 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 10.1 g

Member Reviews
  • MOMZO52
     I make this with half the salt and then freeze it in ice cube trays. One cube is 1/3 of a serving, and it is plenty for my DH and me on either rice or pasta (so I only have to put .16 serving into my food tracker when I use a cube of pesto). - 8/18/10
  • HOPEFILL
     Re: Salt - there was a typo. It was meant to be 1tsp not 1Tbsp. I discovered this in the "recipe makeover" function when I was trying to reduce the salt myself. Turns out the recipe was just transcribed incorrectly. - 6/11/12
  • REYNOLDS4
     I made this to put on the Garden Tomato and Basil Pesto Pizza recipe found on this website. It was very good and I plan to make it again soon. However, it was way too salty for my taste, (and I usually salt everything) so I will probably cut the salt out altogether. Other than that--delicious! - 7/12/07
  • CD12568371
     triple salt load for per serving guidelines - 2/17/13
  • CD13041144
     Yummy on Salmon!! - 9/10/12
  • HLTH4LFE1
     Way too much salt! Try 1 tsp to start before adding more. - 8/13/11
  • HAPPYMOM8
     I made it using my fresh garden Arugula. Didn't have pine nuts so used pistachios I had on hand instead. also half the salt. Delicious - 1/20/11
  • LADYQILA
     Sounds very tasty but I would leave out the salt. Cheese has enough salt in it already. - 8/13/10
  • HEALTHYDESIRE
     This was overwhelming on 8 oz of pasta but was perfect on 24 ounces of cooked pasta. It was very salty. - 3/14/10
  • WINDINGROAD
     I have made this before in big batches without the cheese and nuts--then I freeze it in icecube trays and bag the cubes in the freezer. During the winter I add the cheese and nuts to as many cubes as I need. - 5/28/09
  • BRIDIEK
     I cut the salt out right from the beginning due to high blood pressure but it was still just as tasty. - 11/24/08
  • KDGIRL
     I love pesto and usually spend $7+ on a small container. It will be great to be able to make it fresh! - 5/28/08
  • NATTALIA
     if thick add water from pasta pot instead of more oil - 1/29/08
  • DRAGONHAWK
     I left out the salt. It was good and toasting the pine nuts first made it better. - 11/24/07
  • ~*~VICKY~*~
     The consistency was too thick, so I had to add more olive oil-around 1/2 cup in total. I also toasted the pine nuts as my dad always used to do it. I would also recommend crushing the garlic unless your food processor is WAY better than mine, because there were still lumps of garlic in the pesto. - 10/24/07
  • TRACYLYNN22
     Very simple and tasty :) - 3/28/07
  • SQUIREWELL8
     CAN'T WAIT TO START - 3/28/07



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