Total Time
Prep 6 mins
Cook 0 mins

A delicious, easy to make pesto sauce. The addition of salt isn't necessary as the Parmesan adds enough salty taste.


  1. Put the first four ingredients in a food processor.
  2. Process for 15-20 seconds.
  3. Add the olive oil in a stream.
  4. Blend/pulse until desired consistency leaving some texture (don't make it paste-smooth).
  5. Add water gradually as needed.
  6. Serve over pasta, chicken, etc.
  7. You can freeze it in meal-serving containers or individual ice cube-sized blocks. If you need to thin it at any time, use water, NOT more oil.
Most Helpful

This recipe is delicious! My husband is not a pesto fan and he agreed; this is a must make! With our fresh garden tomatoes this was fantastic! Another suggestion: roast or grill potatoes, then toss in this pesto sauce. You will NOT be disappointed.

julieannroad August 18, 2010

Ahhhh summer basil! I used roasted garlic. Didn`t use water just a bit of fresh lemon juce!Lovely!

Rita~ July 07, 2006

Totally different proportions than basil pesto I'm familiar with but I really enjoyed this one. I used it on Herbed Red Potatoes and Baby Green Beans #104631. The use of water is a clever, almost unnoticeable way to lower the caloric value. I didn't have any left over to freeze; what a shame. Recommend you make a full recipe, not half as I did.

sugarpea July 26, 2005