• 11 Ratings

Keep this pesto on hand in the freezer so it's always ready when you need it.



  • 1 cup firmly packed fresh basil leaves

  • ½ cup firmly packed parsley sprigs with stems removed

  • ½ cup grated Parmesan or Romano cheese

  • ¼ cup pine nuts, walnuts, or almonds

  • 1 large clove garlic, quartered

  • ¼ teaspoon salt

  • ¼ cup olive oil or cooking oil


  • In a blender container or food processor bowl combine fresh basil leaves; parsley sprigs; grated Parmesan or Romano cheese; pine nuts, walnuts, or almonds; garlic; and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.

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  • With the machine running, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter. Divide into 3 portions (about 1/4 cup each) and place in small airtight containers. Refrigerate for 1 or 2 days or freeze up to 1 month.

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  • To serve, thaw 1 portion pesto, if frozen. Bring to room temperature. Makes twelve 1-tablespoon servings.

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Nutrition Facts

78 calories, 7 g fat (2 g saturated fat, 3 mg cholesterol, 128 mg sodium, 1 g carbohydrates, 3 g protein.


11 Ratings
  • 5 Rating Star 9
  • 4 Rating Star 2