Make Pesto Recipe | Yummly
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Rachel: "Great! I’ve make this several times this summer" Read More
7Ingredients
5Minutes
840Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 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
  • salt
  • freshly ground black pepper
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    NutritionView More

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    840Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories840Calories from Fat770
    % DAILY VALUE
    Total Fat85g131%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol20mg7%
    Sodium780mg33%
    Potassium450mg13%
    Protein16g31%
    Calories from Fat770
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A70%
    Vitamin C25%
    Calcium40%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(31)

    Rachel 8 months ago
    Great! I’ve make this several times this summer
    Deanie a year ago
    The pesto was very good and quick to make. I didn't have pine nuts so I used unsalted almonds instead. Will definitely make again.
    Greetings a year ago
    Made half recipe. Did not have pine nuts. Good result still.
    Debbie Gorman a year ago
    This was very simple to make and absolutely delicious!
    Num Num 2 years ago
    So so yummy. All fresh from the garden
    AngieK 2 years ago
    So quick to make & delicious!
    Drill 2 years ago
    So easy and quick to make! I would say only made enough for 2-3 people depending on how much pesto one wants. I think I’m going to double it next time. Was super tasty!
    David Walgenbach 2 years ago
    Delicious and simple, I love it!
    Cindy 2 years ago
    This was the first time I have ever made pesto. I used it in a simple chicken recipe and the kids loved it!
    Sabrina Melendez 2 years ago
    Pretty good, must follow along with the recipe and add more garlic, salt, or pepper as you like it.
    Cathy Wilcox 2 years ago
    I halved the amount of oil and salt It was still a bit too salty but other wise great!
    John Nichols 2 years ago
    Not enough garlic or salt
    Courtney Clark 2 years ago
    Yum, would definitely make again
    Isa 2 years ago
    Everyone loved it with the pasta.
    Kiara M. 2 years ago
    Really delicious and not too oily
    Ivan Kesseler 2 years ago
    So delicious! Best pesto ever.
    Excellent and easy to prepare
    Jess 2 years ago
    Easy enough. I've made pesto a few times using my nutribullet. Make sure you use enough basil!
    Michelle Griffith 3 years ago
    Great! Easy and tasty!
    Michaela Tosh 3 years ago
    Tasty and fresh. It freezes well too.
    Perfect! I would make it again with a few more cloves of garlic
    Cindy H. 3 years ago
    Delicious! Thanks for a great recipe. Made it as written and it turned out amazing.
    Laura Fletty 3 years ago
    Made this to use up some garlic scapes from my CSA (roughly 6.) Also subbed avocado oil for olive. The pesto was delicious and the perfect consistency. May add a touch of lemon zest next time for brightness.
    Terry Ramig 3 years ago
    Family and friends love this pesto! I use it sparingly on breakfast sandwiches, giving them a special touch!
    Mose Cagen 4 years ago
    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 4 years ago
    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 4 years ago
    it came out great :) thank you
    Our Yummliness 4 years ago
    Summer basil harvest came in! This version of pesto is truly delicious
    Very yummy, would do it again
    Marcus 5 years ago
    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!

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