- 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
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"You can use this in Tomato soup to give it a tomato/basil bisque feel. I love this stuff!"
"First time making pesto and it was so easy.....glad to use up some of my basil and parsley from the herb garden!! Used the pesto for the Grilled Veggie Tortillas recipe from this site.....everything was very good!!"
"Really easy and delicious. Received lots of compliments!"
"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!"