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15-Year-Old Pesto Sauce

15-Year-Old Pesto Sauce

  • Prep

    10 m
  • Ready In

    10 m
Love2Cook

Love2Cook

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

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Directions

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Julia  Garreaud
70

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
42

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
40

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!!

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