The Best Pesto Ever

    The Best Pesto Ever

    (29)
    10min


    28 people made this

    About this recipe: This is the most authentic homemade pesto recipe I have ever had! The perfect combination of ingredients that result in the perfect pesto! Store pesto in the fridge for 1 month, or in the freezer for 4-6 months.

    Ingredients
    Serves: 6 

    • 1/4 cup (35g) walnuts
    • 2 tablespoons pine nuts
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 cloves garlic, minced
    • 1 tablespoon softened butter
    • 3/4 cup firmly packed Italian basil leaves
    • 1/4 cup firmly packed parsley leaves
    • 1/2 cup (125ml) extra virgin olive oil
    • 1/4 cup (20g) freshly grated Parmesan cheese
    • 1/4 cup (20g) freshly grated Romano cheese

    Directions
    Prep:10min  ›  Ready in:10min 

    1. Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by .5cm of olive oil to prevent the surface from turning brown.
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    Reviews and ratings
    Global ratings:
    (29)

    Reviews in English (29)

    by
    160

    This was ok. I love pesto, made pretty much every recipe on this site, and this was by far my least favorite. I love adding pine nuts or walnuts to pesto, but the amounts called for were too much, it competed with the basil flavor. Also, the combination of both butter and olive oil made it way to heavy/greasy for my taste. I did like the idea of adding two cheeses, I will probably try that with one of the other recipes from this site, but I won't make this one again.  -  07 May 2007  (Review from Allrecipes US | Canada)

    by
    40

    This is heaven. I love pine nuts so I had added an extra tablespoon of them. Also, before placing the pine nuts and walnuts in the processor, I placed them in one layer on a baking sheet in the oven for 5 minutes on 350. It gets their oils going and a more nuttier flavor, which I find to be the great kick in pesto.  -  27 Dec 2008  (Review from Allrecipes US | Canada)

    by
    38

    This pesto has far too may ingredients, I thought using the basil & parsley and walnuts & pine nuts muddled the flavors... too much competition...I also thought there was way too much fat involved. Sorry, but I like my pesto to have a clean, crisp basil/pine nut flavor. I did however like the mixture of cheeses.  -  22 Feb 2009  (Review from Allrecipes US | Canada)

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