Classic pesto

Classic pesto

Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste... it beats any pre-made options!
August 17 2019 recipe by , photo by , nutritional review by in Recipes, Condiments

Classic pesto

Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste... it beats any pre-made options!
USMetric
4 servingservings

Ingredients

  • 2⁄3 cup 160 ml extra virgin olive oil, divided
  • 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
  • 2 oz. (11⁄3 cups) 55 g (300 ml) fresh basil
  • 2 oz. (62⁄3 tbsp) 55 g (95 ml) pine nuts
  • 1 1 garlic clovegarlic cloves
  • salt and ground black pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix all the ingredients for the pesto with a few tablespoons of the olive oil. Use a food processor or a blender.
  2. Add the rest of the oil and mix a bit more.

Tips

You can store the pesto in the refrigerator for at least 2 weeks. You can also freeze it.

This pesto is amazing in sauces, soups and stews. Not to mention salads and spreads... Yum!

Recommended special equipment

Blender or food processor

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18 comments

  1. 1
    Caro
    December 4 2019
    Hello,
    this pesto is not dairy free. It contains parmesan cheese. Can you skip that or what can replace it for a dairy free pesto?
    Thanks in advance.
    Reply: #2
  2. 2
    Reply to comment #1 by Caro
    Kristin Parker Team Diet Doctor
    December 4 2019

    Hello,
    this pesto is not dairy free. It contains parmesan cheese. Can you skip that or what can replace it for a dairy free pesto?
    Thanks in advance.

    You can omit it, but it will affect the taste and texture somewhat.

  3. 3
    Marg Greenwood
    February 16 2020
    Use nutritional yeast
  4. 4
    Melissa
    February 24 2020
    I used walnuts bc that's what I had on hand. Yummy, thanks!
  5. 5
    bassem.sabagh
    May 7 2020
    Hello
    Not sure how uou make up 500 cal from this.. just not enough ingredients
  6. 6
    crystalspin
    June 22 2020
    Should the parmesan be "fresh" shredded, or grated like from the green canister??? Makes a difference in the volume with the weight being the measure...
    Reply: #7
  7. 7
    Reply to comment #6 by crystalspin
    Crystal Pullen Team Diet Doctor
    June 22 2020

    Should the parmesan be "fresh" shredded, or grated like from the green canister??? Makes a difference in the volume with the weight being the measure...

    Freshly shredded/grated parmesan is best to avoid added ingredients.

  8. 8
    miriamlyall
    July 6 2020
    this is listed in the dairy free section. But it contains cheese. Hey! (perhaps remove it from this section)?
    Reply: #9
  9. 9
    Reply to comment #8 by miriamlyall
    Crystal Pullen Team Diet Doctor
    July 6 2020

    this is listed in the dairy free section. But it contains cheese. Hey! (perhaps remove it from this section)?

    I let our team know, thank you.

  10. 10
    Quitsalot
    October 1 2020
    I recommend not blending the pine nuts but putting them in a pestle and mortar then you get a few delicious crunchy bits rather than a paste! I also toast the nuts in a dry pan first. Is this ok or does it create more carbs?
  11. 11
    Una
    November 15 2020
    Sorry, you can have pesto as per Italians eat without freshly gated fresh quality parmesan cheese, not that cheap and nasty processed stuff people put on pasta. No cheese, you just get a basil with a pile of olive oil. There are recipes elsewhere to make a fake pesto without Make this as it says and you won't be disappointed. Fantastic on a piece of salmon and then roasted in the oven, or on good keto bread - if there is such a thing. Am yet in two years to make any keto bread that tastes like normal wonderful wholemeal bread. So I just keep away from any bread completely. Same with wine. Non-alcoholic wine is fake and only expensive pretty awful grape juice in a wine bottle. Rather do without and eat something else. Thanks for this real Italian pesto recipe.
  12. 12
    Una
    November 15 2020
    You can't have pesto as per Italians eat ... not can.... typo!
  13. 13
    Una
    November 19 2020
    Read the label if you're going to use tinned parmesan. Might be cheaper to make this stuff than buy. Not in Britain. So if you're going to spend £3. 20 for 50g basil, as this what it is - can't get 55g, then use the best ingredients possible. I have just used ovive oil that is not for cooking with and not cheap. Fresh parmesan if you are going to eat the pesto fresh, and not just stir it into stews or cook it on top salmon - wasted IMO. Otherwise shop good Italian pesto that's just great that. Read the labels and you'll see, and only £1 20 for the whole jar. But this is a beautiful recipe. I have used pecans as I hadn't got pine nuts without going shopping, and the pecans are hight in fat than any nut. See labels!
  14. 14
    Una
    November 19 2020
    Weighs in at 360g as done by the items on the recipe weighed, and for me 30g is ample as a portion. This recipe of four becomes 12. Couldn't possibly eat a quarter of this recipe on anything - 120g - on my own. So 240g in the freezer divided into 24g portions .
  15. 15
    Debbie
    March 29 2021
    Is it possible to make pesto without nuts ?
    Reply: #16
  16. 16
    Reply to comment #15 by Debbie
    Kristin Parker Team Diet Doctor
    March 30 2021

    Is it possible to make pesto without nuts ?

    Yes, it is. If you do an internet search for "nut free pesto" there are several recipe options from which to choose.

  17. 17
    Dawn
    August 29 2022
    I seem to be one of the few people that doesn't care for basil. Would this work well with parsley? Pesto is listed in a lot of recipes and usually I just totally omit.
    Reply: #18
  18. 18
    Reply to comment #17 by Dawn
    Kerry Merritt Team Diet Doctor
    August 29 2022

    I seem to be one of the few people that doesn't care for basil. Would this work well with parsley? Pesto is listed in a lot of recipes and usually I just totally omit.

    It may result in a slightly different flavor, but you can certainly use parsley instead of basil.

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