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    You are in: Home / Recipes / Basil Pesto from Home Recipe
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    Basil Pesto from Home

    Basil Pesto from Home. Photo by Sage

    1/1 Photo of Basil Pesto from Home

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sage's Note:

    This is my Pesto recipe that I have been making for years with basil from my herb garden; now it it from my containers on my patio.I used in many recipes always ready for me in the freezer.

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    Units: US | Metric


    1. 1
      Using your processor pulse the basil, garlic and pine nuts.
    2. 2
      Slowly add the olive oil in a constant stream while the food processor is on.
    3. 3
      Stop to scrape down the sides of the food processor with a rubber spatula.
    4. 4
      Add the grated Parmeasn cheese and lemon juice; pulse again until blended.
    5. 5
      Add salt and freshly ground black pepper.
    6. 6
      Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
    7. 7
      Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
    8. 8
      I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.

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    Ratings & Reviews:

    • on October 09, 2008


      This was excellent! A 5 star for sure. The salt was a perfect addition. I used 2 cups of basil, and packed it firmly not super tight. It worked perfectly. I used raw hazelnuts, but otherwise followed the recipe exactly. I wouldn't change a thing. Coworkers wiped out a full single batch in about 5 minutes. Good thing I made a double batch. Robbins EVOO from Solvang, CA was the perfect oil. It was deliciously fruity and fresh. Thanks for posting this.

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    • on September 06, 2008


      A reluctant three stars for this pesto. I used a fully packed 2C basil - right out of the garden. Used a smidge extra pine nuts all other ingredients to recipe list. DH and I both agree tooo strong on the basil front - coming from a tried and true basil lover. Am thinking better measurement might be less basil - or less densly packed .... after all - with these ingredients what's not to like so I'm thinking it must have been just tooo much basil packed into my 2 C measure. Recommend lightly packing basil to just about 2C measure....Maybe should do the Alton Brown measure by weight with the basil next time...

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    • on September 23, 2007


      Delicious pesto! The only thing I did different was to add 1 Tbsp. of lemon juice. This pesto has a nice, thick consistency and the flavor is outstanding. I like the addition of salt and pepper, as I believe it really enhances the flavor. My basil was a small-leafed variety so it took forever to pick the leaves off the stems. Next year I will plant a larger leafed basil. Other than that, it couldn't be simpler to make.

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    Read All Reviews (4)


    Nutritional Facts for Basil Pesto from Home

    Serving Size: 1 (273 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1193.8
    Calories from Fat 1058
    Total Fat 117.6 g
    Saturated Fat 20.8 g
    Cholesterol 44.0 mg
    Sodium 1935.1 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 3.4 g
    Sugars 2.5 g
    Protein 28.9 g

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