![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-lc7zdyBEnDK1-5HINxQ8RIAjFM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1042571-d480bef85ddc4e1ea6134f431ba50283.jpg)
Ingredients
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4 cups packed fresh basil leaves
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¼ cup Italian parsley
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2 cloves garlic, peeled and lightly crushed
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1 cup pine nuts
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1 ½ cups shredded Parmigiano-Reggiano cheese
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1 tablespoon fresh lemon juice
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½ cup extra-virgin olive oil, or more as needed
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salt and ground black pepper to taste
Directions
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Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
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Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
Recipe Tip
Pesto will keep well in the refrigerator for a week or a little longer. Freeze small portions in small airtight containers, and they will be handy to throw in soups, sauces, etc.
Nutrition Facts (per serving)
389 | Calories |
36g | Fat |
5g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 389 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 8g | 40% |
Cholesterol 14mg | 5% |
Sodium 343mg | 15% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 1g | |
Protein 14g | 28% |
Vitamin C 7mg | 8% |
Calcium 308mg | 24% |
Iron 3mg | 18% |
Potassium 245mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.