Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts2 tablespoons: 97 calories, 10g fat (2g saturated fat), 3mg cholesterol, 114mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.
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Aug 12, 2016
I was looking for a simple pesto recipe with things I already have. I didnt want pine nuts in it. I didn't measure my basil and parsley exactly. I probably used slightly more. Freezes ok, leaving the cheese out of the recipe and adding prior to using would be better I think. I will try that next time.
Aug 5, 2016
The ratio is wrong! Not enough 'Leaves'...
Jul 9, 2016
I added 1/4 cup pine nuts. It was bitter compared to other recipes.
Aug 20, 2014
You can use this in Tomato soup to give it a tomato/basil bisque feel. I love this stuff!
Jul 17, 2014
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!!
Jun 10, 2014
Really easy and delicious. Received lots of compliments!
Aug 5, 2013
I used this sauce over my pasta and it was so good. This recipe is a keeper!
Jul 21, 2013
This is very easy, uses ingredients I usually have on hand, and tastes great!
Jul 5, 2013
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!
Jun 17, 2013