Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 14 Ratings

To store pesto, cover the surface with plastic wrap (this keeps it from turning brown) and refrigerate for up to 1 week.

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
16
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor combine the 1/3 cup olive oil, basil, nuts, garlic, and salt. Cover and process until nearly smooth, stopping and scraping sides as necessary. Stir in Parmesan. Add enough additional olive oil (about 2 tablespoons) to reach desired consistency.

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Nutrition Facts

85 calories; fat 8g; cholesterol 3mg; saturated fat 1g; carbohydrates 1g; mono fat 4g; poly fat 2g; protein 2g; vitamin a 315.3IU; vitamin c 1.1mg; niacin equivalents 0.2mg; folate 5.3mcg; vitamin b12 0.1mcg; sodium 101mg; potassium 49mg; calcium 41mg; iron 0.5mg.
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