Simple Garlic and Basil Pesto

Simple Garlic and Basil Pesto

204 Reviews 10 Pics
  • Prep

    15 m
  • Ready In

    15 m
FUZZYGREENMONKEY
Recipe by  FUZZYGREENMONKEY

“This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

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Reviews (204)

Rate This Recipe
VORCHA
508

VORCHA

I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is about an 1/4 cup. This is fantastic for my grilled pesto chicken.

SYNEVA B
376

SYNEVA B

I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.

Pokerman11
302

Pokerman11

Ditch the chilli power, it just takes away from the flavor. Toast your pine nuts first, then chop them all in your food processer a bit, but not too much as you want texture. I somtimes use walnuts instead of pine nuts, also never use brazil nuts. Can't tell the difference. Most any type of hard oily nut will work.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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