- 1/2 cup pine nuts
- 4 cloves garlic (I think the more, the merrier!)
- 3 cups fresh basil leaves (packed)
- 1/2 cup freshly grated parmesan
- 1/2 cup extra-virgin olive oil
- freshly ground black pepper
|Calories840Calories from Fat770|
|% DAILY VALUE|
|Calories from Fat770|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Terry R. 26 Dec 2018
Family and friends love this pesto! I use it sparingly on breakfast sandwiches, giving them a special touch!
Mose Cagen 18 Oct 2018
Love the versatility of the recipe. I made mine vegan and it was great. Only difficulty was trying to blend the ingredients (in a blender). I couldn't get them to mix until I added the olive oil.
Heidi Epp 14 Sep 2018
Added a little extra parm and substituted sunflower oil for evoo and it turned out great! A little bit sweeter than I initially thought
Revesz Botond 7 Aug 2018
it came out great :) thank you
Our Yummliness 19 Jun 2018
Summer basil harvest came in! This version of pesto is truly delicious
Alejandra Torrealba 8 May 2018
Very yummy, would do it again
Marcus 29 Aug 2017
Basil grows better and yields more if you keep it trimmed, so I use this recipe to help me manage all of those trimmings. I leave the stems on to make it extra easy, and by the end of the summer, my freezer is full of containers of pesto - enough to last all winter!
Bryson K. 31 Oct 2016
I used walnuts instead of pine nuts to keep costs down. Let it rest in the fridge overnight to let the garlic flavor settle down. You can freeze it into cubes if you want smaller portions.