Total Time
Prep 15 mins
Cook 0 mins

This recipe is good any time of year. It can be refrigerated for up to 3 weeks or frozen.


  1. Combine basil and garlic in food processor and blend into a fine paste.
  2. Add pine nuts and cheese. Process until smooth.
  3. With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.
  4. Transfer pesto into container. Cover surface of pesto with olive oil.
  5. Seal with a tight fitting lid.
  6. Refrigerate up to 3 weeks or freeze.
  7. Stir oil into pesto before serving.
Most Helpful

I LOVE this pesto! I made it last night for my husband and a dinner guest (served over angel hair pasta); it was FANTASTIC! I had never made pesto before and was a little nervous to serve it to guests without doing a trial run first, but this was so easy. The three of us absolutely loved it! We're using the leftover pesto to make this tonight: and we can't wait. Thank you, thank you, thank you for such an amazing recipe! I will make this again...and again, and again, and again.

MIVeggie August 01, 2011

What is not to like? I just had to double the garlic, which was the only change I made. It was made back on Jan 14th but wanted to freeze it to see how that would work. So almost 3 weeks later, I'd like to report it thawed nicely and tasted wonderful! The next time I make this I will use less oil. I'll be sure to make this one again. Made for January Special - Bargain Basement Tag Game

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Charlotte J February 02, 2011