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Classic Pesto


  • 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


  • 1. 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 Facts

2 tablespoons: 196 calories, 19g fat (3g saturated fat), 4mg cholesterol, 152mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 5g protein.


Average Rating:
  • justmbeth
    Sep 18, 2017

    Good, basic pesto recipe. Freezes well so I made several batches for using later.

  • vmfein
    Aug 21, 2011

    I change this up a little bit, but this is my fav pesto sauce recipe.

  • carolunderhill
    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.

  • aug2295
    Jul 26, 2011

    The flavor was excellent but this pesto did not hold up well in the fridge. Anyone have storage advice?

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