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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

View full nutritional breakdown of Pesto calories by ingredient
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Make with basil, arugula, or parsley! Make with basil, arugula, or parsley!


    • 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


Place all ingredients into a food processor. Mix until smooth (scrape down sides if necessary).

Makes 4 servings.

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    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

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  • 1 of 1 people found this review helpful
    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

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  • Very Good
    1 of 1 people found this review helpful
    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

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  • triple salt load for per serving guidelines - 2/17/13

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  • Yummy on Salmon!! - 9/10/12

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  • Way too much salt! Try 1 tsp to start before adding more. - 8/13/11

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  • 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

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  • Sounds very tasty but I would leave out the salt. Cheese has enough salt in it already. - 8/13/10

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  • This was overwhelming on 8 oz of pasta but was perfect on 24 ounces of cooked pasta. It was very salty. - 3/14/10

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  • 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

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  • I cut the salt out right from the beginning due to high blood pressure but it was still just as tasty. - 11/24/08

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  • 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

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  • if thick add water from pasta pot instead of more oil - 1/29/08

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  • I left out the salt. It was good and toasting the pine nuts first made it better. - 11/24/07

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  • 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

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  • Very simple and tasty :) - 3/28/07

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  • CAN'T WAIT TO START - 3/28/07

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