Pierre Franey's Pesto

By Bryan Miller and Pierre Franey

Updated March 5, 2024

Total Time
15 minutes
Rating
4(23)
Comments
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Featured in: FOOD; FREE-TRADE CUISINE

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Ingredients

Yield:About one cup
  • 2cups fresh basil
  • ½cup olive oil
  • 3tablespoons pine nuts
  • 3medium-sized garlic cloves, peeled
  • Salt and freshly ground pepper to taste
  • ½cup grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

180 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove all tough stems from the basil. Place the basil in the container of a food processor or blender. Add the oil, pine nuts, garlic, salt and pepper. Blend to a fine texture. Add the Parmesan and blend quickly. If you make it in advance, serve at room temperature.

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Ratings

4 out of 5
23 user ratings
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Comments

kate jones

I have used variously walnuts, cashews and sunflower seeds in place of the pine nuts. Super easy and delicious.

kate jones

I have used variously walnuts, cashews and sunflower seeds in place of the pine nuts. Super easy and delicious.

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