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|Calories840Calories from Fat770|
|% DAILY VALUE|
|Calories from Fat770|
|% DAILY VALUE|
* 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
Alejandra Torrealba 2 years ago
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.