Basil Pesto


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

bowl of basil pesto with olive oil
Photo: Andy Lyons
Total Time:
20 mins
1 cup


  • cup olive oil

  • 2 cup firmly packed fresh basil leaves, coarsely chopped

  • ½ cup pine nuts, toasted

  • 2 - 4 cloves garlic, peeled and halved

  • ¼ teaspoon salt

  • 2 ounce Parmesan cheese, grated (3/4 cup)

  • Olive oil


  1. 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.

Nutrition Facts (per serving)

85 Calories
8g Fat
1g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 85
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 101mg 4%
Total Carbohydrate 1g 0%
Protein 2g
Vitamin C 1.1mg 6%
Calcium 41mg 3%
Iron 0.5mg 3%
Potassium 49mg 1%
Folate, total 5.3mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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