These morning sausages are a terrific addition to your breakfast plate because they are simply seasoned and somewhat sweet. I prepare them in bulk to have a quick dinner during the workweek. You may freeze them; simply thaw them overnight in the refrigerator.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cups |
Ingredients
- 2 cups fresh basil leaves
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- ½ cup pine nuts
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1 dash nutmeg
Instructions
- Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 297 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Needed a quick and easy pesto for the basil from my garden. Added to quinoa and tomatoes. Very nice
Yum! Expensive but don’t skip on ingredients. Goes a long way!
I found it better with 1/2 teaspoon of salt.
As is, delicious. Enjoyed it with pasta and drizzled over vegetables. I think I will “keep a jar of it in the frig to have on-hand.”
I have never reviewed anything on allrecipes.com, but I just made this pesto and it was MARVELOUS! Other than leaving out the teaspoon of salt, I made it according to the recipe. It was absolutely the best pesto I have ever had–maybe it’s the nutmeg? Anyway, if you have some fresh basil, make this! You will LOVE it!
This is the BEST tasting pesto recipe I’ve ever made. And the best part is …when I have a bumper crop of basil (doesn’t happen every year) I can make lots of pesto and freeze it in 1/4 cup or 1/3 portions. Thank you for this delicious recipe.
Awesome recipe, just as written!
This is what I have been looking for. I made it exactly the way the recipe was written the first time. The second time, I did add a little parsley, marjoram, lemon basil, not to change the recipe but to use up a plethora of fresh herbs! I did not add any salt, doesn’t need it. My husband went nuts over this and wants it on everything! Lol.
This was pretty tasty and easy, just put everything in my Ninja. I omitted the salt and added it to taste at the end.
I tried this recipe with pine nuts and then again with walnuts. Both were great. The only tip I have is to combine the dry ingredients before adding the wet ones. Works great in a food processor!
My family LOVES this one!!! I have made it many time. But I usually throw in some sautéed Italian sasusage just to add some more flavor. So yummy!
I agree about the salt, do not add until you do a taste test. That’s what gave it only 4 stars. Very good though, and would use this recipe again. Take the salt out and it’s a 5 star keeper.
I liked it! I used less salt, and it was great!
I have made fresh pesto many times, and this is the first time I saw the suggestion to use nutmeg. It really took it up a notch. I don’t think you need so much olive oil though. I blend everything but the olive oil in the food processor, and then slowly add the oil until it is the right consistency. Toast the pine nuts first!
Easy and delicious, is that even possible, lol.
Great recipe! We now routinely just have a jar of this on hand in our refrigerator – and make it for relatives when they come to visit! I also find it to be a bit salty and have cut back on the amount of salt we add. We enjoy using it as a sandwich spread. Mmmm!
It was quick and easy and everyone in my family loved it. Can’t beat that! I used chopped raw almonds instead of pine nuts. ( It’s what I had on hand) and it turned out great. I also only added half the salt. Served with bow tie pasta and a salad, dinner was ready in15 minutes.
This was terrific! My fussy teenager even enjoyed it, and my husband said it was the best pesto he ever ate. I did find it slightly salty so I might decrease the amount of salt in the future. I also doubled the garlic and added more cheese. I’m a big fan of Romano cheese, so that’s what I used. We needed a quick dinner so we enjoyed this over multigrain spaghetti with a delicious tossed salad and fresh ciabbiata bread. Thanks for a great recipe!!
this recipe is absolutely delicious i followed the recipe almost to the letter with the exception of the salt which i didnt add and i used romano cheese instead of parmasen. it makes an impressive amount of sauce and the flavour is not over powering which makes a change from other pesto recipes i have tried i will definetly be cooking this recipe agaim
Excellent pesto! Omit the nutmeg.
SKIP THE SALT!!!!! The cheese has enough salt to flavor the pesto. Don’t be economical with the cheese either-good italian cheese makes this sauce!!!