Basil Pesto



Serving size

2 Tablespoons
20 Minutes

This recipe can easily be multiplied and freezes fairly well. Refrigerated, this recipe keeps about 3 – 4 days tightly sealed.

Basil Pesto


2 Tbsp. Pine nuts
2 clove Garlic, raw (minced)
4 cup leaves, whole Fresh basil
1 ounce Parmesan cheese (grated)
2 Tbsp Water
1 Tbsp. Lemon juice
1 Tbsp. White wine vinegar
2 Tbsp. Olive oil


Place all ingredients in a blender and purée until smooth.
Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Wow! You CAN eat pesto. Accenting key flavors in healthy recipes by using the best quality ingredients lets you reduce the amount of fat and calories in the recipe. This pesto would not be as good with only fair quality olive oil or stale garlic.

"My doctor told me to stop having intimate dinners for four. Unless there are three other people."

Orson Welles, Actor