Basil and Parsley Pesto

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Basil and Parsley Pesto
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Take advantage of the farmers market bounty this summer, and prepare ice-cube trays of this classic sauce for the flavor of summer all year round.
By Elizabeth Dehn
Updated Apr 22, 2019


  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1/3 cup pine nuts
  • 1 cup fresh basil leaves
  • 1/4 cup fresh Italian parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon grated lemon peel


  • 1
    In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.

Tips from the Betty Crocker Kitchens

  • tip 1
    Freezing leftover pesto in ice cube trays provides perfect portions for a fast weeknight pasta dish.
  • tip 2
    Use whatever nuts you have on hand! Walnuts and almonds complement the other ingredients beautifully and add new dimension.


Nutrition Facts are not available for this recipe
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