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Basil Pesto

Published in Recipes, Other Author: CentraCare

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

Nutritional Information Per Serving
  • Calories: 64
  • Fat: 67 g.
  • Cholesterol: 1 mg.
  • Sodium: 23.5 mg
  • Carbs: 0.5 g.
  • Fiber: 0.2 g.