Total Time
20mins
Prep 10 mins
Cook 10 mins

This is the best pesto I've ever had. It tastes so fresh and will keep in the refridgerator for days because there's no cheese in it. Tastes great on everything!

Directions

  1. Rost pine nuts on a baking sheet at 350 for 5 to 10 minutes or until golden.
  2. Combine basil, parsley, pine nuts and garlic in food processor and add olive oil until desired consistency is reached.

Reviews

(2)
Most Helpful

Delicious! I didn't have any parsley, so I used fresh baby spinach. Worked lovely for me! Thank you s much!

Lil_Mommy October 23, 2009

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