Homemade Pesto

4 cups
  • 1/4 cup walnuts
  • 1/4 cup pignolis
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

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4.5 27
There is nothing like homemade pesto, and this recipe is no exception. I loved the combo of walnuts and pine nuts. Super easy and stores very well. item not reviewed by moderator and published
The best pesto recipe out there. The mixture of walnuts and pine nuts gives it a wonderful nutty, rich flavor that is unparalleled. Please remember to use good quality KOSHER salt in Ina's recipes. It is much milder in flavor. If you use table salt, her dishes will be WAY too salty. When I learned to use kosher salt from Ina, it completely revolutionized my cooking! item not reviewed by moderator and published
This is the best pesto recipe I've found. Yes, it's got a lot of garlic, but that's part of the pesto experience. I still can't figure out why people change the recipes and feel the need to write a mediocre review. It makes no sense. item not reviewed by moderator and published
I used about 3/4 cup of olive oil and 3/4 cup of parmesan. The pesto was delicious! Easy and we saved half of the pesto for another day! Great over grilled mahi-mahi! item not reviewed by moderator and published
Fresh pesto is so superior to store bought. This recipe is super easy with the food processor. And I do like the addition of walnuts. It not only adds body to the pesto, but walnuts are less expensive. Although the pesto is best when freshly made, this recipe makes more than I can use at one time. I freeze the rest in small containers, covering the top with olive oil. Very nice to have in the freezer! It defrosts quickly. item not reviewed by moderator and published
There are several things amiss with this recipe: 1) Too much fat / oil seems to be a Garten trademark. The pesto is an oil slick with basil added. Far too much oil in proportion to the basil. My hubby's Sicilian relatives agree. For 5 cups of packed basil, use 1/2 to 1 cup of olive oil, not 1 1/2 cups per this recipe. 2. Walnuts are an also ran in pesto - useful in a pinch, but the best path here is with all pignolias. They're spendy but worth it. 3. You probably won't' want the salt - a good, fresh grated parmesan will be pretty salty on it's own. 4. On the cheese, a good FRESH GRATED, not food processor ground or pre grated and packaged, Parmesan is essential to good pesto. A tip: Put some of the pesto in ice cube trays and freeze. Should be about 2TBS, 1 oz, each. When frozen, pop them out of the tray into a zip lock bag and keep frozen. A pesto cube popped into pasta sauce or a veggie soup thaws quickly and adds a great fresh basil flavor. item not reviewed by moderator and published
As my husband would say... 'There is no such thing as too much garlic!!' (With him being allergic to onions, we do what we must!! item not reviewed by moderator and published
Fantastic Pesto! I followed the recipe exactly as written. Make sure the basil leaves are packed when measuring. A teaspoon of salt is not to much for this recipe. You measure the garlic by 3 Tablespoons, NOT the 9 cloves in parentheses, that's a guideline, because of course it depends on the size of the garlic clove. The pesto also freezes very well. If it gets to dry after thawing, just add a bit more olive oil. item not reviewed by moderator and published
I discovered Pesto from a Food & Wine magazine in the late 80's, and I've been hooked ever since. I had a bumper crop of Basil this year and decided to give making my own pesto a try. Enter Ina, and her receipe. Magnifico! An absolutely great receipe, and success. Lake Lady from Smith Mountain Lake. item not reviewed by moderator and published
Good recipe. But come on. Stop with the fancy names. Call pignolis what they are .......PINENUTS item not reviewed by moderator and published

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Pesto with Basil and Parsley