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    You are in: Home / Recipes / Classic Pesto Recipe
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    Classic Pesto

    Classic Pesto. Photo by Chef*Lee

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    JackieOhNo!'s Note:

    Pesto can be made through step 1 and stored in freezer. To serve, remove pesto from freezer and let thaw and warm to room temperature, then fold in cheese and salt. Pesto is delicious with chcken, fish, or steamed vegetables (and, of course, on pasta).

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    Units: US | Metric


    1. 1
      Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube.
    2. 2
      Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).

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    Ratings & Reviews:

    • on October 22, 2008


      A great way to use the last of my basil before it freezes! I used half on pasta and froze half for later. Thanks! Made for winning in Tic Tac Toe!

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    • on July 13, 2008


      This is the best!!! I didn't have as much basil as I'd like because if I packed it down like the recipe said to, I had only 1 cup but it still worked out great. I put an extra garlic clove in and 1/16 tsp salt. Used this for Gourmet Pesto Pizza. Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Classic Pesto

    Serving Size: 1 (292 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 998.4
    Calories from Fat 921
    Total Fat 102.4 g
    Saturated Fat 17.2 g
    Cholesterol 29.3 mg
    Sodium 514.3 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 2.0 g
    Sugars 1.5 g
    Protein 18.8 g

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