joans-pesto

Joan's Pesto

3 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    20 m
Katy's Kitchen
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (3)

Rate This Recipe
SweetBasil
5

SweetBasil

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

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
3

Kassidy

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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