Michelle Griffith: "Great! Easy and tasty!" Read More


  • 1/2 cup pine nuts
  • 4 cloves garlic (I think the more, the merrier!)
  • 3 cups fresh basil leaves (packed)
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • salt
  • freshly ground black pepper
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    NutritionView More

    Sodium33% DV780mg
    Fat131% DV85g
    Protein31% DV16g
    Carbs3% DV9g
    Fiber12% DV3g
    Calories840Calories from Fat770
    Total Fat85g131%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat770
    Total Carbohydrate9g3%
    Dietary Fiber3g12%
    Vitamin A70%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Michelle Griffith a month ago
    Great! Easy and tasty!
    Michaela Tosh 2 months ago
    Tasty and fresh. It freezes well too.
    Karen Carver-Moore 3 months ago
    Perfect! I would make it again with a few more cloves of garlic
    Cindy H. 4 months ago
    Delicious! Thanks for a great recipe. Made it as written and it turned out amazing.
    Laura Fletty 4 months ago
    Made this to use up some garlic scapes from my CSA (roughly 6.) Also subbed avocado oil for olive. The pesto was delicious and the perfect consistency. May add a touch of lemon zest next time for brightness.
    Terry R. a year ago
    Family and friends love this pesto! I use it sparingly on breakfast sandwiches, giving them a special touch!
    Mose Cagen a year ago
    Love the versatility of the recipe. I made mine vegan and it was great. Only difficulty was trying to blend the ingredients (in a blender). I couldn't get them to mix until I added the olive oil.
    Heidi Epp a year ago
    Added a little extra parm and substituted sunflower oil for evoo and it turned out great! A little bit sweeter than I initially thought
    Revesz Botond a year ago
    it came out great :) thank you
    Our Yummliness a year ago
    Summer basil harvest came in! This version of pesto is truly delicious
    Very yummy, would do it again
    Marcus 2 years ago
    Basil grows better and yields more if you keep it trimmed, so I use this recipe to help me manage all of those trimmings. I leave the stems on to make it extra easy, and by the end of the summer, my freezer is full of containers of pesto - enough to last all winter!
    Bryson K. 3 years ago
    I used walnuts instead of pine nuts to keep costs down. Let it rest in the fridge overnight to let the garlic flavor settle down. You can freeze it into cubes if you want smaller portions.