| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 cups |
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 cup olive oil
- 4 garlic cloves
- 1/4 cup pine nuts
- Salt
Instructions
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 43 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 20 mg |
Reviews
Good recipe to guide you when using the ingredients in your own home. Used freshly harvested basil and parsley from my back yard with garlic, oo and instead of pine nuts, went the way of green freshly toasted pumpkin seed. Was pretty tasty, needed some savory so threw in a small amount of anchovies, they worked well, and are non-dairy.
I used my juicer, nice size cuts, it did seperate the juice from the ruffage, but easy to stir back in and enjoy! Even saved some to add to my cucumber drink!
I used the food processor. I’m sorry it was much easier that way. I changed the recipe around. I didn’t have basil so I used about 3 cups of parsley, 4-5 garlic (because of size), 1/2 cup or little more of walnuts (because I didn’t have pine nuts), 1/4 of kraft parmesan cheese (didn’t have fresh), 1/2 to 1 cup of grape and olive oil (I didn’t have a high quality olive oil), so I mixed them. Then I used a pinch of salt and pepper to taste. It tasted good. Now it would have taste slight better fresher parmesan or could be I’m not a great fan of parmesan. I would not have been sure of myself if it hadn’t been for the recipes of food net work. But please remember some of us really can’t afford to by high quality stuff like y’all. I love some the cheeses y’all use, but I can’t afford $9.00 for a very small piece. I love the new show The Kitchen, because they r real. Its like they now we(people), need to make the best of what we have.
First up, I used a food processor – so much easier! Secondly, I always toast my pine nuts now after getting ‘Pine Mouth’…sounds funny, but it’s a real affliction, so Google it! I preheated the oven to 180 degrees Celsius and then toasted them on a baking tray for approximately 6 minutes; you could also toast them in a dry pan on the stove. Once all the ingredients were prepped I popped them all into the food processor, blitzed and then slowly added the oil whilst it was processing (I only used a 1/3 cup of oil as I was using it more as a dip. I thought the pesto needed a little more bite, so I doubled the amount of parmesan and seasoned with salt and freshly ground pepper. A squeeze of lemon would’ve been nice too, if I’d had any.