"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."


5 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

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  1. 564 Ratings


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 worr...

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...

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...

This is a good recipe. The only suggestion I have is to add some lemon juice to the pesto or store it in the refrigerator with a thin layer of olive oil on the top. Otherwise, the top of the p...

Delicious and beautiful! If the basil is added to the blender in a couple of separate batches, it helps to avoid "air lock". I also chucked in a smidgen of salt, which perked up the flavor eve...

Exquisite in its simplicity, the only thing I added was a pinch of kosher salt. A great recipe. A hint for keeping the pesto mix creamy~ save some of the cooking water from the pasta. Add it ...

A little heavy on the garlic and Parmesan, so I reduced the amounts of both by half. Both have very strong flavors of their own, and too much of either will detract from the intensity of flavor ...

OMG!! I just finished preparing this recipe... and there is no way I have 2C left! I tasted it for seasoning and went back for more! I thought I hated pesto, but I had so much fresh basil rea...

I love this pesto - I've made it several times. When I make a large batch, I used a melon baller or spoon to divide the pesto into separate little mounds on a cookie sheet. I put the cookie sh...