Basil Pesto
(36)
  • Minutes to Prepare:
  • Number of Servings: 20
Ingredients
2 c Fresh Basil Leaves, packed1/2 c Olive Oil1/4 c Grated Parmesan Cheese3 T Pine Nuts3 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.
Servings Per Recipe: 20
Nutritional Info 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

Member Reviews
  • SANCARLOSJO
     tasty, but I didn't find the 1/2 T serving size to be realistic. - 6/26/09
  • CD13379726
     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
  • MUGSYMOM
     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
  • ANGFARGO
     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
  • GALINAZ
     great on pita bread with goat cheese and cherry tomatoes - 11/19/11
  • LIBERTY_JAYNE
     Very Good. - 6/20/09
  • BLOORP
     Excellent though I used alittle less olive oil and added a pinch of salt. Left it to meld for 24 hours in the fridge. Will definitely make this again as I grew an over abundance of basil! - 7/27/15
  • AUTUMN_WILLOW_7
     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
  • JOEMARCHESANI
     Works well as a topping on seafood steaks or fillets, like salmon, marlin, or tuna. - 8/15/12
  • ANDRINE23
     I prefer w/o cheese - 6/4/11
  • KIKIBEAN1
     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
  • PLUMBER430
     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
  • FLIP_C
     Quick, easy and yummmm. - 3/14/09
  • JANIEWWJD
     This pesto is delicious!!! - 12/18/20
  • ADRIENALINE
     Delicious - 8/8/20
  • AZIL5678
     I used purple basil, which I found had a slightly bitter flavour. To mask it, I added an extra .25 c parmesan and 1 tbsp pine nuts. - 7/11/20
  • ABMOVING
     Love pesto but I don't like cooking 😑 - 6/30/17
  • CD17846028
     Love love love this recipe. Easy to make and so awesome. Keto and Paleo friendly! - 6/12/17
  • REBECCAKAY12
     This is my new favorite flavor! I use a little on wraps or chicken! YUMMMM! - 7/29/15
  • REBIRTHDIVA
     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
  • CATFISH_FAN
     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
  • SUGIRL06
     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
  • HOOTIETAMI
     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
  • JUSTDOINITNOW
     great recipe - 1/10/11
  • EBLOOMING
     Great!! - 9/20/10



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