This versatile sauce goes on everything from pasta to salad and meats. Make a double batch so you can freeze half of the pesto for later use. Photo credit: Sydney Kramer from Crepes of Wrath.

Serves: 4
Serving Size: 1/4 cup
15 mins Prep time
15 mins Prep time
  • Place basil, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

  • Store in tightly covered container in refrigerator up to 1 week.

Cooking tip

• Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.
• Drizzle over sliced tomato and mozzarella salad.
• Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.
• Drizzle pesto over cooked chicken, steak, lamb or fish.
• Stir into pasta or potato salad.
• Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

Nutrition information

(Amount per serving)

  • 375Calories: 375Cholesterol: 15mg
  • Sodium: 553mgProtein: 10g
  • Total Fat: 35gFiber: 2g
  • Carbohydrate: 5g