Total Time
Prep 15 mins
Cook 0 mins

This is easy to make, freezes well and adds a nice kick to almost any savory dish. Recipe is from Rachael Ray. You can mix this pesto with sour cream for a dip. Brush it onto grilled meats. Spread onto pizza crust. Beat into eggs before cooking. Or stir into vegetable soups.


  1. Using a food processor, finely chop the basil and garlic.
  2. Add the parmesan and pine nuts and pulse into a coarse paste.
  3. With the machine on, slowly add the olive oil until incorporated.
  4. Season with salt and pepper.
  5. This can be refrigerated in an airtight container for up to 1 week.
Most Helpful

My basil plant has gone crazy, so this was a welcome recipe to find! This is really great. I used coarse sea salt instead of regular. Thanks for sharing! Made for ZWT.

breezermom June 09, 2011

So delicious!! I had a bit of trouble blending to a paste in my black and decker small blender though. I actually left out the parmesan as I didn't have any. I used unrefined extra virgin olive oil, sea salt, freshly ground black pepper, plus the rest of the ingredients. I would make this again! Made for ZWT7 Italy, for my team Food.Commandos

UmmBinat June 04, 2011

Best pesto recipe ever! I only made a half batch because that's all the basil that was left in my garden. So simple to make and very flavorful. I love it on pasta with chicken, sauteed onions and mushrooms. Thanks!

kamgriz October 04, 2010