Pesto can be made ahead and kept tightly covered in the refrigerator for up to 1 week.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a food processor, combine the basil, oil, garlic, and the 1/2 teaspoon salt. Cover and process with on/off turns until the mixture begins to come together, then process until basil is finely chopped.

Instructions Checklist
  • Stop the machine and scrape down the sides. Add the 1/2 cup walnuts and the cheese. Process about 30 seconds more or until the pesto is smooth. Season to taste with salt and pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, cook pasta in lightly salted, boiling water according to package directions; drain, reserving 1/4 cup of the cooking water. Return pasta to hot pan along with the reserved cooking water.

Instructions Checklist
  • Add pesto to the hot pasta; toss until well coated. Transfer pasta to a serving platter. Serve immediately.

Nutrition Facts

593 calories; 34 g total fat; 5 g saturated fat; 8 g polyunsaturated fat; 19 g monounsaturated fat; 6 mg cholesterol; 397 mg sodium. 59 g carbohydrates; 4 g fiber; 2 g sugar; 15 g protein; 0 g trans fatty acid; 1458 IU vitamin a; 5 mg vitamin c;

Reviews (1)

9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
I will not rate since I started with about 2/3 cup prepared pesto & 1/2 cup olive oil, but the result didn't impress us.  I initially added about 1/2 cup or so toasted walnuts to the food processor, but dumped in a whole 1/2 cup bag of pine nuts, too, to mellow the flavor some.  Don't add any salt until after the Parmigiano-Reggiano is processed in because that makes it even saltier.  But maybe we don't like pesto as well as we thought we did.