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Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet


  1. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
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Perfect pesto! Don't forget to toast the pine nuts, it makes all the difference...just put them in a small frying pan on the stove and toss them around until they start to turn brown. Don't worry about toasting all sides, just wing it!

Dung Beetle

VERY GOOD, and easy. A full flavor Pesto for sure. I added a smidge of coarse salt, and froze it in ice cube trays. After frozen I popped it out (with the help of a fork), and keep the cubes in the freezer. Talk about a FAST side dish. Pasta, a cube of defrosted Pesto, a diced fresh tomato, and it's a meal!! Thanks for a GREAT basic recipe!


This is it! Real, authentic pesto. I made several batches this morning with our fresh garden basil and my son was in pesto heaven! If you are making and freezing one-cup batches as I am, then cover the top of each container with a thin layer of olive oil. Basil tends to turn brown when exposed to air. When you thaw the container, the basil won't turn color. Use the best Extra Virgin Olive Oil you can afford! Thanks for the great recipe!