- 1 cup tightly packed fresh basil or cilantro leaves
- 1 cup tightly packed fresh parsley leaves
- 1 to 2 garlic cloves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta. Yield: 3/4 cup.
Reviews for Pesto(9)
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I used this sauce over my pasta and it was so good. This recipe is a keeper!
This is very easy, uses ingredients I usually have on hand, and tastes great!
This was my first attempt at pesto - very easy! This was so good - I made homemade pizza and used it as the sauce, put on mozzarella cheese, parmesan cheese and fresh tomatoes - yum! Thanks for sharing!
This is my "go to" pesto recipe. I love that it does NOT have pine nuts (keeps the cost down). So tasty!