Basil Pesto Recipe

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Basil Pesto
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  1. In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.
  2. Add the basil in small handfuls, and pulse to combine.
  3. When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.
  4. The olive oil should form a 1-inch layer above the pesto (this keeps the air out, allowing the pesto to retain its vivid color).
  5. Store, covered, in the refrigerator for up to 3 days.
  6. Before using, let come to room temperature and stir well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.79 Kcal (2097 kJ)
Calories from fat 497.82 Kcal
% Daily Value*
Total Fat 55.31g 85%
Cholesterol 8.82mg 3%
Sodium 155.8mg 6%
Potassium 68.9mg 1%
Total Carbs 1.45g 0%
Sugars 0.25g 1%
Dietary Fiber 0.72g 3%
Protein 3.12g 6%
Vitamin C 0.3mg 1%
Iron 0.5mg 3%
Calcium 24.8mg 2%
Amount Per 100 g
Calories 554.75 Kcal (2323 kJ)
Calories from fat 551.47 Kcal
% Daily Value*
Total Fat 61.27g 85%
Cholesterol 9.77mg 3%
Sodium 172.59mg 6%
Potassium 76.32mg 1%
Total Carbs 1.61g 0%
Sugars 0.28g 1%
Dietary Fiber 0.8g 3%
Protein 3.45g 6%
Vitamin C 0.3mg 1%
Iron 0.5mg 3%
Calcium 27.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
  • 15

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

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