| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 cups |
Ingredients
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Instructions
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 123 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 55 mg |
| Serving Size | 1 of 32 servings |
| Calories | 123 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 55 mg |
Reviews
I followed the recipe with these added steps. I soaked my garlic cloves in boiled water. This mellows the garlic. I also roasted the pine nuts and walnuts. This step may not have made much of a difference over all. I added the juice of a half of a lemon. I love the taste and texture. I used fresh parmesan cheese and did not include the stems of the basil in the pesto. Delicious.
This is my go-to recipe for pesto, except it’s too oily for me, so I only use 1 cup of quality EVOO
My go-to recipe for pesto. I make it 3 to 4 times per year from my garden basil, freeze it and enjoy all year.
Small processor but did in batches. Great taste but not 4 cups!
Going to get larger processor.
Going to get larger processor.
This was bad. The ratio of basil to the other ingredients is way off.
Delicious. Thank you. I followed directions to the t. Very easy. It’s a keeper.
Thanks Ina. This is probably the best pesto sauce that I have ever had and so easy to make. I also add spinach to make spinach, basil pesto.
I found this recipe to be the best ever with the exception of the amount of olive oil. I only used one cup. I prefer walnuts only so doubled the amount no pine nuts and I shredded my own cheese. Thanks Ian your the best love watching your show
Absolutely the best! Thanks for another fantastic recipe Ina!!
I added 1 cup olive oil instead of 1 1/2. I prefer the pesto a bit thicker and less oily. Otherwise good flavor and easy