Fresh Basil Pesto

Fresh Basil Pesto

Pesto adds a powerhouse of flavor to any dish. Keep some on hand to toss with pasta, spread on sandwiches, add to salads or top off hot meats or vegetables.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

 

About 1 1/4 cups pesto

2
cups firmly packed fresh basil leaves
3/4
cup grated Parmesan cheese
1/4
cup pine nuts
1/2
cup olive or vegetable oil
3
cloves garlic
  1. In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
  2. Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
Makes About 1 1/4 cups pesto
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cilantro Pesto:
Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the basil.
Sun-Dried Tomato Pesto:
Use food processor. Omit basil. Decrease oil to 1/3 cup; add 1/2 cup oil-packed sun-dried tomatoes (undrained).
Winter Spinach Pesto:
Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.

Nutrition Information:

1 Serving (2 Tablespoons)
  • Calories 160
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 140mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.