Classic Pesto

Photo: Oxmoor House

This flavorful pesto recipe is made from the freshest ingredients garlic, pine nuts, and basil. Classic pesto goes well pasta, pizza, bruschetta, and can be added to soups or omelets. Make extra batches so you'll have enough to last all winter.

This recipe goes with Chicken Chili with Pesto, Pasta Tossed with Shrimp, Vegetables, and Pesto, Pesto Mayonnaise, Basmati Rice with Corn and Pesto, Potato, Mushroom, and Pesto Omelet, Tomato Soup with Chickpeas and Pesto, Pesto Pizza with Butternut Squash

Yield: 3/4 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 82%
  • Fat: 5.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.1g
  • Carbohydrate: 0.9g
  • Fiber: 0.6g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 125mg
  • Calcium: 72mg

Ingredients

  • 2 tablespoons coarsely chopped walnuts or pine nuts
  • 2 garlic cloves, peeled
  • 3 tablespoons extra-virgin olive oil
  • 4 cups basil leaves (about 4 ounces)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 teaspoon salt

Preparation

  1. Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Pesto Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy