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The Washington Post

Basil Pesto

Basil Pesto 1.000
Aug 20, 2003

Here's the classic approach to pesto, made with basil, pine nuts and Parmesan. Do with it as you will, whether that means tossing it with hot pasta, stirring it into mashed potatoes or simply spreading it on a baguette and strewing sliced tomatoes over the top.


Servings:
1 cup

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 cup

Ingredients
  • 3 cups fresh basil leaves, rinsed
  • 1/4 cup pine nuts, toasted (see NOTE)
  • 2 cloves garlic
  • 1 teaspoon freshly squeezed lemon juice
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese

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Directions

In a food processor or using a large mortar, process or mash the basil, nuts, garlic, lemon juice, salt and pepper until almost smooth. Slowly add the oil in a steady stream and mix until completely combined. Stir in the cheese. Taste and, if desired, adjust the ingredients accordingly.

NOTE: When a recipe calls for toasted nuts, you can toast them in a skillet over medium heat for about 4 minutes, shaking the skillet often, or place them in a 325-degree oven for 4 to 7 minutes.

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Recipe Source

Adapted from Robin Kline.

Tested by Robin Kline.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1-tablespoon serving: 89


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 2g 10%

Cholesterol: 2mg 1%

Sodium: 168mg 7%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 2g


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

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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