Recipes and Cooking Basil Pesto 4.3 (14) To store pesto, cover the surface with plastic wrap (this keeps it from turning brown) and refrigerate for up to 1 week. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 23, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Servings: 16 Yield: 1 cup Jump to Nutrition Facts Ingredients ⅓ 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 Directions 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. Rate it Print Nutrition Facts (per serving) 85 Calories 8g Fat 1g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.