Fresh Basil Pesto

READY IN: 15mins
Recipe by Maureenie

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

Top Review by MIVeggie

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: http://cheese.food.com/recipe/nifs-grilled-tomatoes-with-pesto-and-cheese-385645 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.

Ingredients Nutrition

Directions

  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.

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