2 Reviews
From: EatingWell Magazine September/October 1995

This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly grated cheese and extra-virgin olive oil. Try it instead of red sauce on pizza or tossed with warm pasta.

Ingredients 5 servings

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  • 1 cup loosely packed fresh basil leaves
  • 3 tablespoons pine nuts
  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 1 tablespoon freshly grated Pecorino Romano, or Parmesan cheese
  • 2 tablespoons extra-virgin olive oil


  • Active

  • Ready In

  1. Place basil, pine nuts, garlic and salt in a food processor and pulse until a fairly smooth paste forms. Transfer to a small bowl. Stir in cheese, then stir in oil.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 86 calories; 9 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 7 mcg folate; 1 mg cholesterol; 0 g sugars; 421 IU vitamin A; 2 mg vitamin C; 16 mg calcium; 1 mg iron; 238 mg sodium; 54 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

Reviews 2

January 10, 2013
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By: Betr2
Freeze in portions I grow basil and make a largish quantity, then freeze in portions. So handy to pull out as a dip for guests or to coat chicken prior to grilling to make a standard meal a little special. Add a little lemon juice to stop the pesto going black as soon as air hits it. (Still tastes the same, but I wouldn't put it in front of guests once it has darkened) Pros: So handy to have in the freezer; use as dip, a spread, a pizza sauce, or spread on chicken and grill Cons: Basil tends to darken quickly
July 10, 2010
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By: EatingWell User
Watch the salt. I thought this came out really salty with 1/2 tsp of salt. I made it again with no salt and thought it needed just a little bit.