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Joan's Pesto

Joan's Pesto

  • Prep

    20 m
  • Ready In

    20 m
Katy's Kitchen

Katy's Kitchen

The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 72.8 g
  • 112%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.
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Reviews

SweetBasil
5

SweetBasil

8/17/2011

I would give this 5 stars, but as written, the basil to olive oil ratio is way off. I probably used close to 4 cups packed basil leaves, and maybe half the evoo. I also added a pinch of red pepper flake. Froze half this batch for this winter when we need a pesto fix. The color of this sauce is just verdant green!!

She Woody
5

She Woody

11/1/2010

The lemon is a delicious idea; very springy! Came out way too oily, however. I had to add 2 more cups of basil to taste it at all. Has a nice, bright color.

Kassidy
4

Kassidy

5/11/2011

This was beautiful! My boyfriend doesn't even like pesto sauces and he just can't get enough of it! For the olive oil, I didn't use a measuring cup except for the first 1/2 cup, after that, I just drizzled it in until it looked just right. Also added a touch of Cyanne Pepper to it for a bit of zing with the lemon juice. So tasty!

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