Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Healthy Home Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)

  • Servings
    16 Servings
  • Serving size
    1 tablespoon
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1 tablespoon
  • Amount per serving Calories 75

  • Total Fat 7g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 25mg
  • Total Carbohydrate 1g
    • Dietary Fiber 1g
    • Total Sugars 0g
  • Protein 2g
  • Potassium 80mg
  • Phosphorus 60mg

Choices/Exchanges: 1 1/2 Fat



  • garlic
    4 clove
  • cup pignoli (pine nuts)
    1/2 cup
  • fresh basil leaves (reserve 1 or more sprigs (for garnish))
    4 cup
  • parmigiano-reggiano cheese (freshly grated)
    3/4 cup
  • Extra Virgin Olive Oil
    1/4 cup


  1. Place garlic and pignoli in food processor and process until minced. Add basil and Parmigiano-Reggiano cheese and process until smooth. Add olive oil and pulse until well blended.