September/October 1995

Your rating: None Average: 3.5 (2 votes)

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.

"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. "

Makes: 1/3 cup

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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


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.


Per tablespoon: 86 calories; 9 g fat (1 g sat, 5 g mono); 1 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 238 mg sodium; 54 mg potassium.

Exchanges: 2 fat

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