Basic Pesto Recipe - BigOven 33219
Basic Pesto Recipe

Basic Pesto Recipe

Ready in 1 hour
9 review(s) averaging 4.9. 100% would make again

Top-ranked recipe named "Basic Pesto Recipe"

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Try this Basic Pesto Recipe recipe, or contribute your own. "Pine Nuts" and "Pesto" are two tags used to describe Basic Pesto Recipe.

"I ground this in a mortar and pestle, Italian style, and it was fantastic. I didn't have Pecorino but just added a tad more of the Reggiano Parmiggiano. I used fresh basil leaves from my garden and a Frantoio varietal olive oil. Delicious!"

- madelikethis

Ingredients

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3 Garlic
2 c Basil leaves; packed tightly
1/4 c Pine nuts
salt and pepper; to taste
3 tb Pecorino; freshly grated
1 c Ligurian olive oil
1/4 c Parmigiano reggiano; freshly grated

Original recipe makes 4

Servings  

Preparation

In a food processor pulse basil leaves, garlic, pine nuts and cheeses until blended. With motor running, pour olive oil in a thin stream until incorporated. Season with salt and pepper. Recipe by: MEDITERRANEAN MARIO #ME1A05 Posted to MC-Recipe Digest V1 #1000 by Sue on Jan 10, 1998

Calories Per Serving: 567 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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This is my go-to recipe for pesto. I like adding about half a squeezed lemon and some red chili flakes for an extra kick. Other variations too. Great starting point for experimenting.
rachelsavoian 1 month ago
Simple & good. It's delicious each time I make it.
Rosannamagic 1 year ago
Classic dish. To enhance the flavor, try toasting the garlic and pine nuts.
Directinchik 1 year ago
I accidentally used cilantro in place of basil. It was still wonderful!!!
azorbini710 2 years ago
Delicious, I omitted the cheese so that it could be frozen until I need it (add cheese once defrosted) great way to use up the last of the basil for the season
Sdavey586 2 years ago
I ground this in a mortar and pestle, Italian style, and it was fantastic. I didn't have Pecorino but just added a tad more of the Reggiano Parmiggiano. I used fresh basil leaves from my garden and a Frantoio varietal olive oil. Delicious!
madelikethis 4 years ago
karenharwood 4 years ago
A great idea,to use a new herb!
Sally747 8 years ago
On a recent PBS show about Alice Waters, she suggested cutting the basil with parsley when the basil is particularly spicy in the heat of the summer months. Just a thought.
stevemur 8 years ago
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