Classic Pesto

"This is a recipe I got from a newspaper a couple of years ago. Its very versatile you can try using cilantro, mint or marjoram with the basil. Great on pizza, pasta, bruschetta, stirred into scrambled eggs or frittatas. Freezes well in ice cube trays."
photo by mary winecoff photo by mary winecoff
photo by mary winecoff
photo by gailanng photo by gailanng
photo by Boomette photo by Boomette
Ready In:
1 cup




  • Combine and whirl basil, parsley, pine nuts and garlic in a food processor until chopped.
  • Add cheese gradually pour in oil processing until smooth.
  • Add salt and pepper to taste.
  • Transfer to a small bowl and cover in plastic wrap, pressing the wrap on to the surface to prevent browning.
  • Use within a week or freeze.

Questions & Replies

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  1. I make pesto several times a year because I got tired of buying it in the store and we seem so go through it so quickly. This was my second batch of the season (the first one I used all parsley!) and I have to say I like the basil taste the best. I planted a whole bed of basil just for pesto. Made for ZWT7.
  2. Here's to a robust herb garden and may basil snails never darken your property line. Made for ZWT7 Herb Challenge.
  3. A very nice pesto. I quartered the recipe and used it for Recipe#455814(Tomatoes Roasted with pesto). Thanks! Made for ZWT 2011-Italy.
  4. Excellent pesto recipe. My basil is going great guns this year and I also grew parsley for the first time so this recipe was just what I needed! I cut the oil to 1/4 cup and used a bit less parmesan (only because I ran out). I also ran out of pine nuts so subbed almonds for the remainder. I expect I'll be making this one a few more times this year with the amount of basil I have :) Thanks for sharing!
  5. Great basic pesto recipe...I made a huge batch where I used about 1/2 of the amount of cheese and oil in proportion to the greens & nuts, and I made two even HUGE-ER {lol} batches eliminating the cheese altogether (I used nutritional yeast in one ... I have been vegan for several months now, but my husband isn't PLUS I simply didn't have that much cheese {lol}) -so very versatile and adaptable (I played with nut subs too)- I think I will be making this another couple of dozen times based on the amount of basil my garden has produced this season :) - made for the " I Recommend Tag Game" so thanks to Marlitt for great easy recipe and thanks Boomette for the recommendation :)


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