Total TimePrep/Total Time: 10 min.
- 4 cups loosely packed basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, halved
- 1/4 teaspoon salt
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
- Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.
Nutrition Facts2 tablespoons: 196 calories, 19g fat (3g saturated fat), 4mg cholesterol, 152mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 5g protein.
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Sep 18, 2017
Good, basic pesto recipe. Freezes well so I made several batches for using later.
Aug 21, 2011
I change this up a little bit, but this is my fav pesto sauce recipe.
Jul 26, 2011
I find the best way to store this pesto is to freeze it. Put about 2 Tbl in ice cube trays and after frozen place in freezer bags. Take out as many cubes as you want, and in a hurry I thaw it in the micro. Keep very well this way.
Jul 26, 2011
The flavor was excellent but this pesto did not hold up well in the fridge. Anyone have storage advice?