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Homemade pesto always makes a thoughtful hostess gift. Mix things up with the cilantro variation. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    3/4 cup


  • 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 Facts
2 tablespoons: 97 calories, 10g fat (2g saturated fat), 3mg cholesterol, 114mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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Average Rating:
  • Debglass11
    Aug 20, 2020

    Super simple and delicious pesto recipe! I made two batches ~ the first exactly a written and the second with all basil and a little less parmesan cheese as some of the other reviewers suggested. Both were delicious. This was a great way to use up an abundance of basil from my container garden. I plan to freeze some of the pesto in individual ice cube trays to use later in soups. A keeper!

  • JaneDR2012
    Mar 14, 2020

    Can't wait!!

  • 7833louis
    Feb 14, 2019

    This was really good! I used basil leaves and half the Parmesan cheese. Then I used it for the sauce for making a pizza - wonderful! As long as I have fresh basil I will be making my own instead of buying. Thanks for sharing.

  • aicenhour
    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.

  • kitzer
    Aug 5, 2016

    The ratio is wrong! Not enough 'Leaves'...

  • gooch621
    Jul 9, 2016

    I added 1/4 cup pine nuts. It was bitter compared to other recipes.

  • Strange_Unusual
    Aug 20, 2014

    You can use this in Tomato soup to give it a tomato/basil bisque feel. I love this stuff!

  • wellgirl
    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!!

  • hejcs01
    Jun 10, 2014

    Really easy and delicious. Received lots of compliments!

  • kafaughn
    Aug 28, 2013

    No comment left