Pesto

    (814)
    5 mins

    This is a classic pesto recipe made with basil, olive oil, pine nuts and Parmesan cheese. I like to add fresh chopped parsley to finish - a deviation from the traditional recipe - but feel free to omit this! Pesto is so versatile...try it on toasted sliced baguette, toss through pasta or use as a quick topping for barbecued chicken, lamb or fish.


    551 people made this

    Ingredients
    Serves: 12 

    • 125g (2 firmly packed cups) fresh Italian basil leaves
    • 4 cloves garlic
    • 90g (3/4 cup) grated Parmesan cheese
    • 125ml (1/2 cup) olive oil
    • 30g (1/4 cup) pine nuts
    • small handful chopped flat leaf parsley (optional)

    Directions
    Prep:5min  ›  Ready in:5min 

    1. Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

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    Reviews and ratings
    Global ratings:
    (814)

    Reviews in English (592)

    by
    945

    Perfect pesto! Don't forget to toast the pine nuts, it makes all the difference...just put them in a small frying pan on the stove and toss them around until they start to turn brown. Don't worry about toasting all sides, just wing it!  -  25 Aug 2006  (Review from Allrecipes US | Canada)

    by
    722

    VERY GOOD, and easy. A full flavor Pesto for sure. I added a smidge of coarse salt, and froze it in ice cube trays. After frozen I popped it out (with the help of a fork), and keep the cubes in the freezer. Talk about a FAST side dish. Pasta, a cube of defrosted Pesto, a diced fresh tomato, and it's a meal!! Thanks for a GREAT basic recipe!  -  29 Apr 2005  (Review from Allrecipes US | Canada)

    by
    545

    This is it! Real, authentic pesto. I made several batches this morning with our fresh garden basil and my son was in pesto heaven! If you are making and freezing one-cup batches as I am, then cover the top of each container with a thin layer of olive oil. Basil tends to turn brown when exposed to air. When you thaw the container, the basil won't turn color. Use the best Extra Virgin Olive Oil you can afford! Thanks for the great recipe!  -  16 Sep 2006  (Review from Allrecipes US | Canada)

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