• Cooking Time:
  • Servings:
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  • 2 cups packed basil leaves
  • 1/4 cup Italian parsley leaves or 1/2 cup curly parsley
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/3 to 1/2 cup olive oil


  • In a blender pulse all ingredients except parmesan and oil until finely minced.
  • Add cheese to blend.
  • Drizzle in oil.
  • Transfer to a small bowl and cover with plastic wrap.
  • Store for up to one week in fridge.


I like this when I cook linguini. I toss the cooked linguini in olive oil and melted butter mixed together and then add the pesto until I am satisfied with the flavour.

Author Credit: Marlene

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