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Pesto Recipe

There's no need to purchase prepared pesto when it's so easy to make your own. When you see big bunches of fresh basil for sale at the farmer's market this summer, get out your food processor or blender and give this a try. And, for a different twist, substitute fresh Italian flat-leaf parsley for basil; perfect for winter, when fresh herbs are hard to come by.

View step-by-step
directions on our blog

At a glance

about 20 ounces, a scant 2 1/2 cups
Nutrition information


Choose your measure:

  • 4 to 5 cups fresh basil leaves, firmly packed (about one large bunch)
  • about 1 1/2 cups coarsely grated Parmesan cheese, or 1 cup finely grated Parmesan cheese
  • 4 to 8 large, peeled garlic cloves (to taste)
  • 1 cup walnuts or pine nuts
  • 1/4 teaspoon salt
  • about 5 tablespoons olive oil


  1. Combine all of the ingredients except the oil in a food processor or blender, and process until finely chopped.
  2. Drizzle in the olive oil with the machine running, adding more for a thinner pesto, less for a thicker version.
  3. Store pesto in the refrigerator, its surface closely covered with plastic wrap, if you plan to eat it soon. Or freeze it; even when frozen, it'll be soft enough that you can dig out chunks of it to warm up for sauce.

Nutrition Information

  • Serving Size 25g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 138
  • Calories from Fat
  • Total Fat 14g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 4mg
  • Sodium 110mg
  • Total Carbohydrate 1g
  • Dietary Fiber
  • Sugars
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.