Does anything taste quite as fresh as a good pesto? We think not. For a more vibrant and authentic flavor, feel free to use a mortar and pestle instead of a food processor. This basil pesto recipe is as versatile as it is delicious: toss it with pasta, stir it into rice or grits, or even use it as a dipping sauce.
2 cups loosely packed fresh basil leaves
1 cup grated Parmesan cheese
2/3 cup olive oil
1/4 cup pine nuts
2 garlic cloves
3 tablespoons cold water
1 tablespoon lemon juice
1/2 teaspoon salt
How to Make It
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
My first time making pesto and it was a success! I omitted the salt altogether and found it to be fine; the cheese gives it plenty of salt. I also used minced garlic from a jar for convenience. The pesto is a bright green but needs to be covered with olive oil to prevent discoloration if it is not used immediately.
September 13, 2012
No one in my family liked.
August 24, 2011
I panicked tonight when I couldn't find this recipe which I had torn from the June '11 issue of Southern Living. My son was coming for a visit and he loves it on all sandwiches--and I always send it home with him. Not to mention how wonderful it is on pasta and caprese!
Thank goodness for southernliving.com.
August 05, 2014
Very easy, good, and tasty Pesto. The key is a good Food Processor.
August 19, 2012
Very easy to make with easy ingredients. Unfortunately, the cheese took over the entire taste, and even though I used only a 1/4 tsp of salt, it was still way too salty. I will try next time with 1/2 cup of parmesan cheese and no salt at all.
February 01, 2013
Love this recipe. I always make extra and freeze in ice cube trays then store the cubes in a freezer bag in the freezer to enjoy all winter long.
June 08, 2014
This was delicious! Went a bit lighter on the cheese and used walnuts. Great!
June 01, 2011
This is a very easy and delicious pesto recipe. I used it in orzo as a side dish and used the leftovers with a little olive oil drizzled over the top and pine nuts as a spread on italian bread.
October 29, 2011
This is a delicious pesto! I used less salt the second time I made it. Also, I used almonds instead of pine nuts and a little lighter on the garlic. Great results!!!