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Yummly User: "It’s really good no subs required" Read More
5Ingredients
25Minutes
480Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 cups fresh basil leaves (Packed)
- 1/4 cup toasted pine nuts (Lightly)
- 2 large garlic cloves
- 1/2 cup grated Parmesan (or Romano Cheese)
- 1/2 cup extra-virgin olive oil
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Directions
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat440 |
% DAILY VALUE |
Total Fat49g75% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol15mg5% |
Sodium260mg11% |
Potassium180mg5% |
Protein9g |
Calories from Fat440 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber1g4% |
Sugars<1g |
Vitamin A35% |
Vitamin C10% |
Calcium25% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(31)
Yummly User 3 years ago
It’s really good no subs required
Yummly User 3 years ago
Really great! I made substitutions because I didn't have all the ingredients on hand and it totally worked. The proportions are spot on!
Yummly User 3 years ago
very good, I made a double batch!
Yummly User 4 years ago
delicious ond super easy
Yummly User 4 years ago
I've made this recipe 3 times and everyone loves it☺️
Yummly User 4 years ago
Definitely will repeat. Although i swapped pine nuts for walnuts. Thank you for sharing 😃
Yummly User 4 years ago
Really easy and it made loads.
Yummly User 4 years ago
Good, simple and quick
Yummly User 4 years ago
Awesome best ever thank you
Yummly User 4 years ago
I love this recipe supper easy to make and is delicious. I made enough to put into an ice cube tray to freeze for later.
Yummly User 4 years ago
This was so simple and easy to make I added “bunch” of sun dried tomatoes to this and it took it to another level
I cut a loaf of artisan bread and stuffed it with the pesto. I wrapped it in plastic and put it in the fridge for tonight. Tomorrow I’ll insert cheese into the sections, cover with foil and bake until the cheese melts. It will pull apart nicely.
Yummly User 5 years ago
Awesome love it, having it tonight for dinner
Yummly User 5 years ago
Awesome and simple
Good good way to use up basil during the summer months
Poindexter 5 years ago
delicious and so easy to make! it allowed me to use the overgrown basil in my garden!
Yummly User 5 years ago
super easy
super yummy
Yummly User 5 years ago
love it! Iadded a pinch of salt to taste and no pines nuts. I put a dollop atop some savory grilled chicken to set it off. Simply delicious. thank you.
Yummly User 6 years ago
Good....needed seasoning (s&p) and I added some fresh lemon juice for freshness
Yummly User 6 years ago
very easy, very tasty
Yummly User 6 years ago
I loved this recipe! It was super easy to make but I did add a bit of salt to it to make the taste come through better
Yummly User 6 years ago
so yummy, will definitely make this again
Yummly User 6 years ago
good i tried it with some light olive oil and it tasted good as well
Yummly User 6 years ago
Excellent
I made it and putting away in refrigerator
Yummly User 6 years ago
Awesome! It was perfect for my pasta I made.
Yummly User 6 years ago
This is an easy and very good recipe, I add crushed red pepper to mine. And then freeze is rubber ice treys and keep for later use.
Yummly User 7 years ago
Yummy! But I did added more olive oil
Yummly User 7 years ago
It was delicious! I added a little salt and pepper, but the rest was the recipe.
Yummly User 7 years ago
Super easy to make and deliciously fragrant with fresh basil from the garden!
Yummly User 7 years ago
I made this as a pizza topping and it tastes good. Even my daughter liked it. I am wondering how it would taste to substitute a dairy free cheese in place of the Parmesan since she has a slight allergy to dairy. I think I'll add some pepper next time. Will definitely make this again!!
Yummly User 8 years ago
It was my first time making Basil Pesto Sauce and it turned out delicious. I only added one garlic instead of two because my husband is not a fan of garlic. My husband loved the sauce! This recipe is a keeper.
Abigail Sarmac 8 years ago
In regular nearly weekly rotation in our house. Very forgiving recipe. In place of basil, I've used spinach and kale. I also regularly sub whatever nuts I have on hand, almonds, hazelnuts, walnuts. I also add an extra clove or two of garlic and sometimes add a splash of lemon juice if I have one on hand.