Recipe By Love2Cook
Published Jun 8th
Prep 10m Cook - Additional - Ready In 10m
Servings 1 1/2 cups Calories 222.7

I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread.

Recipe Ingredients

  • 2 cups fresh basil leaves
  • 1 cup olive oil
  • 1 cup grated Parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 dash nutmeg

Cooking Directions

  1. 1 Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

Nutrition Facts

  • Calories 222.7
  • Carbohydrate 1.5 g
  • Cholesterol 5.9 mg
  • Fat 22.9 g
  • Fiber 0.4 g
  • Protein 4.2 g
  • Saturated Fat 4.1 g
  • Sodium 296.7 mg
  • Sugar 0.3 g

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  1. This was very good and easy I would give it five stars but I used walnuts instead of pine nuts and added some chopped olives that I had. I served it with warm French bread and my family couldn't stop eating it. Plus it made my kitchen smell wonderful!
  2. Amazing! So good. I added a little more cheese only because I am a cheese freak. I will make this over and over.
  3. This pesto is great. I made the mistake in using a canola I didn't have any olive oil on hand. But, I used it on grilled chicken, and once the oil cooks the pesto is delicious! also, it was a bit runnier than I had hoped (not a dipping consistency), I might add more - Read more ...
  4. Simply Amazing!
  5. This was excellent! The basil I used was extremely flavorful bursting with a healthy and wholesome taste and the color was beautiful. I would suggest adding the salt to taste since the parmesan cheese has salt in it. I eat Pesto a lot and when I don't have the preferred pine nuts I substitute walnuts - Read more ...
  6. Thank you Love2cook this is a yummy recipe I had a massive amount of basil I canned this in freezer safe jars I am hoping that it will freeze well. We'll see!
  7. Very good basic pesto. Slightly heavyhanded on the salt but I didn't find it way too salty. We had this with tomatoes and goat cheese tonight and I plan to use it with a pasta next week. Thanks for the recipe!
  8. Mommamia! This recipe has way too much salt! I added more basil, olive oil and garlic to try and fix the problem - not the greatest -but otherwise I would try again 1/4 teas. salt to start? and use 3 cloves of garlic. I like the nutmeg idea, though.
  9. Pretty generic pesto sauce. I did not add ANY salt as my parmesan was salty enough (freshly grated if that makes a difference). Not an OMG kinda thing but quick & easy.