Yield:
1 1/4 cups (serving size: 1 tablespoon)

When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator.

How to Make It

Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.

Ratings & Reviews

Too salty

ChefLeesher
November 01, 2017
Waaaaay too much salt! Almost inedible as written.

ktportland's Review

veryslowcook
July 23, 2009
Tastes good and I like that it's lower in fat than traditional pesto recipes. However, it was quite a bit too salty for my taste and too runny. I think I'll add only 1/4 tsp of salt next time and less water.

veryslowcook's Review

Justretired
October 02, 2009
We make this every week during summertime, freezing a portion of it in ice trays each time so that we can enjoy all winter!

ChefLeesher's Review

mandofan
July 09, 2012
I used the whole 1/2 cup and mine was still dry. I also cut back to 3 cloves of garlic, I love garlic and that was enough! Also I took the advice of cutting the salt to 1/4 tsp. Even after all of that it still feels like it needs lemon. Not sure I will make this pesto again.

mandofan's Review

EatUrVeggies
May 03, 2012
A terrific pesto with some modifications. I agree with others who say it's a bit too salty. My advice is to start with a 1/4 tsp and add a little at a time to taste, usually I'm good at a scant 1/2 tsp. I also tend towards 3 cloves of garlic, and I agree with another reviewer about the water; 1/4 cup water is plenty, otherwise, you end up with pesto that has the consistency of gazpacho. The called-for amount of water also overly-dilutes the flavor of the basil.

Justretired's Review

dorothyb
September 07, 2010
I just started a container vegetable garden and had too much basil right away. I found this recipe made 1/2 the amount added sauteed shrimp for protein. It was GREAT!!! Easy, yummy! Matched it with a container garden salad lettuce, green onions, basil, oregano and tomato. I have never had interest or time to grow and harvest vegetables. I am hooked! Definitely can serve this for company.

dorothyb's Review

ktportland
April 06, 2011
I made this with a mix of basil, arugula, and spinach. I did cut back on the salt (as others suggested). We loved it on grilled provolone and tomato sandwiches, tossed with pasta and chicken, as a base for pizza, and more. It does not taste low fat, and it does not lack in flavor!