Pierre Franey's Pesto

By Bryan Miller and Pierre Franey

Updated March 4, 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

  • 2 cups fresh basil

  • ½ cup olive oil

  • 3 tablespoons pine nuts

  • 3 medium-sized garlic cloves, peeled

  • Salt and freshly ground pepper to taste

  • ½ cup grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 6 milligrams cholesterol; 180 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 110 milligrams sodium; 4 grams protein

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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