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Fresh Basil Pesto

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  • Prep 10 min
  • Total 10 min
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Pesto adds a powerhouse of flavour to any dish. Keep some on hand to toss with pasta, spread on sandwiches, add to salads or top off hot meats or vegetables.
Created Jul 24, 2013
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Ingredients

  • 2 cups (500 mL) firmly packed fresh basil leaves
  • 3/4 cup (175 mL) grated Parmesan cheese
  • 1/4 cup (50 mL) pine nuts
  • 1/2 cup (125 mL) olive or vegetable oil
  • 3 cloves garlic

Steps

  • 1
    In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
  • 2
    Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).

Expert Tips

  • Tip 1
    Storage Tip: Freeze pesto in ice cube trays, then transfer frozen pesto cubes to freezer bag.  It is a handy way to have small portions on hand whenever you need it.
  • Tip 2
    Cilantro Pesto: Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the basil.
  • Tip 3
    Sun-Dried Tomato Pesto: Use food processor. Omit basil. Decrease oil to 1/3 cup; add 1/2 cup oil-packed sun-dried tomatoes (undrained).
  • Tip 4
    Winter Spinach Pesto: Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.

Nutrition Information

160 Calories, 15g Total Fat, 4g Protein, 1g Total Carbs

Nutrition Facts

Serving Size: about 1 1/4 cups pesto
Calories
160
Total Fat
15g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
5mg
Sodium
140mg
Total Carbs
1g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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