Side Dish Sauces and Condiments Sauces Pesto The Best Classic Pesto 4.8 (4) 2 Reviews 1 Photo Peppery, tangy, creamy, and fresh-tasting — this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Updated on July 6, 2023 Save Rate Print Share Add Photo 1 Prep Time: 10 mins Total Time: 10 mins Servings: 4 Yield: 1 cup Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 cups packed fresh basil leaves, washed and thoroughly dried 2 large cloves garlic ¼ cup pine nuts, lightly toasted ½ teaspoon kosher salt ½ cup extra-virgin olive oil ½ cup freshly grated Parmesan cheese 2 teaspoons freshly squeezed lemon juice Directions Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times. The Best Classic Pesto. Allrecipes Cook's Notes: Toast your pine nuts by placing them in a small, dry skillet over medium heat. Cook, tossing often, until fragrant and very lightly toasted, about 5 minutes. Remove from the heat and let cool before using. If not using the pesto immediately, transfer to an airtight container, drizzle a bit of olive oil on top, and refrigerate until ready to use, It will last in the fridge up to 2 weeks. I Made It Print Nutrition Facts (per serving) 355 Calories 35g Fat 4g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 355 % Daily Value * Total Fat 35g 45% Saturated Fat 6g 32% Cholesterol 9mg 3% Sodium 395mg 17% Total Carbohydrate 4g 1% Dietary Fiber 1g 4% Protein 7g 14% Potassium 170mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.