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Classic Basil Pesto





Yields
Makes 1/3 cup

This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States. Catering to modern tastes, we've reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true in this Italian dish.

Classic Basil Pesto




Photo: Dan Goldberg; Styling: Dan Becker
 1/2 cup basil leaves
 4 large or 6 medium garlic cloves
 1/3 cup shredded romano cheese
 3 tablespoons pine nuts
 2 tablespoons minced parsley
 1/2 teaspoon salt
 1/4 cup plus 1 tbsp. extra-virgin olive oil
Step 1
1

Put basil in a mortar with garlic, romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.

Step 2
2

Note: Nutritional analysis is per tbsp.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories76
% Daily Value *
Total Fat 6.5g9%

Saturated Fat 1.6g8%
Cholesterol 5.2mg2%
Sodium 278mg13%
Total Carbohydrate 2.3g1%

Dietary Fiber 0.6g3%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.