Classic Pesto (2) 

Classic Pesto (2) 

Open in full-screen mode

Classic Pesto (2) 

15 MIN
500 ml (2 cups)



  1. In a food processor, finely chop the basil, pine nuts, Parmesan cheese, lemon juice, and garlic. Pour the oil in a stream and pulse until the mixture is creamy but still slightly grainy. Season with salt. Store in the refrigerator for up to two weeks or freeze. 


This recipe freezes well.


  1. Fantastic! I had a hunk of bread and almost half of it for lunch, I could live on it.

  2. Easy, tasty, delicious. Freezes well.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.