1 of 12 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (40g) Recipe makes 12 servings
Calories 137
Calories from Fat 97		(70%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 130mg		5%
Potassium 137mg		3%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 0.8g	3%
	Sugars 0.4g
Protein 5.1g		10%
detailed view... how is this calculated?

Menus using this recipe:

Romantic Spaghetti Dinner in a Colander Gift Basket

Wildflour

Pesto

Recipe #49909 | 10 min | 10 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 3, 2003

Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT

SERVES 12 , 1 jar full (change servings and units)

Ingredients

2 cups packed home grown basil (or fresh as you can)
1/2 cup toasted pine nuts, cooled
1 cup grated parmesan cheese or romano cheese (either or both)
3 cloves crushed garlic
1/4-1/2 cup olive oil, depending on how creamy you want it

Directions

1
Put into a food processor first 4 ingredients. Pulse to blend.
2
Slowly add oil through feed tube to make a nice paste.

Questions about this recipe?

Featured Reviews for This Recipe

From: Suzy mom to 2

On Nov 16, 2009

Can't do without this one no more! I freeze the pesto in an ice cube tray and then pop the cubes into a freezer box so we always have fresh pesto available when we need it.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: JanuaryBride

On Oct 6, 2009

AWESOME pesto. I used 1/2 parm and 1/2 romano which was great. Threw in a pinch of seasoning salt and it was good to go. I ended up using the full 1/2 cup of olive oil. I am using some now atop spinach pasta and will freeze the rest for use later this fall. So sad to see all the basil leaves go, but this was a great recipe to use them in! Made for Veg*n Tag. THANKS!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bergy

On Sep 5, 2003

Farmers Market day today so I bought fresh basil and made this great recipe for Pesto.. For about $2.50 worth of ingredients and a wee bit of effort I have about $10,00 worth of Pesto. After making it I placed about a tbsp of pesto in ice cube trays ( got 14) and froze them. Then removed them from the trays and placed them in a freezer bag so I can enoy this great recipe during the Winter too Thanks RitaL

24 people found this review helpful

Was this review helpful to you? YES | NO

From: Freda2 Brown

On Aug 14, 2005

This is a really good pesto, but I made some changes to it. My family seems to feel that shredded parmesan (or maybe freshly grated parmesan) is better. The freshness certainly enhances the flavor. I also used the 1/2 cup or even a little more of the olive oil (extra virgin, of course) As Southerners, we use toasted pecans instead of pine nuts and like that a lot. Thanks for the recipe!

8 people found this review helpful

Was this review helpful to you? YES | NO

Read all 71 reviews