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Healthy Recipes

  • Basil Pesto

Basil Pesto

Recipes adapted from


  • 2 cups fresh basil leaves, packed
  • ½ cup olive oil
  • ¼ cups grated parmesan cheese
  • 3 tablespoons pine nuts
  • 3 garlic cloves, finely minced


Place basil leaves in small batches in food processor and whip until well chopped (about ¾ cup at a time). Add about 1/3 of the nuts and garlic, blend again. Add about 1/3 of the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of container. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Serving size: 1/2 tablespoon

Makes 20 servings

Nutrition Information Per Serving
Basil Pesto 64 6.7 g 1.0 mg 23.5 mg 0.5 g 0.2 g.