- 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
- 1. 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.
2 tablespoon: 97 calories, 10g fat (2g saturated fat), 3mg cholesterol, 114mg sodium, 1g carbohydrate (trace sugars, trace fiber), 2g protein
Reviews for Pesto
"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!"
"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!"
"This pesto was great. I used it on a multi-grain pizza crust with leftover grilled chicken breast plus mozzarella cheese."
"I froze in mini muffin tin and then put them in freezer bag."
"This is full of flavor and quick to make. Simply wonderful! I agree with prior reviewer & would cut back a bit on the parm. This is great!"
"This was so quick and easy! The only change I would make is to not add quite so much parmesan cheese. I can not wait to try this recipe with feta and sun-dried tomatoes!"