15-Year-Old Pesto Sauce

15-Year-Old Pesto Sauce

31
Love2Cook 6

"I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread."

Ingredients 10 m {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
Tips & Tricks
Spinach Basil Pesto

See how to make a simple, versatile, and healthy spinach pesto sauce.

World's Best Pasta Sauce

See how to make a meaty tomato sauce for your favorite pasta.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 31

  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Julia  Garreaud
9/30/2009

This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts another common ingredient in Pesto. I find Pesto extremely versatile beyond it's common use over pasta and the base for a brochette. Use it as a sandwich spread, tossed with vegetables like tomatoes, spread over fish, bake it on top of pita bread, stuff a brie cheese with it. It stores in your refrigerator for several weeks and can be frozen as well. Oh, and this whips up in under five minutes! This is part of my regular rotation inspired by what ingredients I have on hand to slather this onto!

nobadwine
7/14/2009

Mommamia! This recipe has way too much salt! I added more basil, olive oil and garlic to try and fix the problem - not the greatest -but otherwise I would try again 1/4 teas. salt to start? and use 3 cloves of garlic. I like the nutmeg idea, though.

Passion4food
7/6/2010

This pesto is great. I made the mistake in using a canola oil..........as I didn't have any olive oil on hand. But, I used it on grilled chicken, and once the oil cooks the pesto is delicious! also, it was a bit runnier than I had hoped (not a dipping consistency), I might add more basil next time. Thanks!!