15-Year-Old Pesto Sauce28 Reviews
- Prep: 10 min
- Ready In: 10 min
“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.” - by Love2Cook
Original recipe yields 1 1/2 cups
- Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
Amount Per Serving (12 total)
- 223 cal
- 22.9 g
- 1.5 g
- < 1%
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"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..." See more 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!"
"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..." See more, 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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