Peanut-Basil-PestoCooking time: 30 minutesPrint recipe
Serves: Makes 1 cup (250 mL)

Versatile pesto goes a long way. Whether tossed traditionally with pasta or used as a spread for pizza or sandwiches, it can be made a couple of days in advance to have on hand or frozen.


½ cup (125 mL) peanuts, toasted

3 garlic cloves, chopped

4 cups (1 L) packed basil leaves

⅓ cup (75 mL) olive oil

½ cup (125 mL) freshly grated parmesan

salt and pepper, to taste



Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.

With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread. Makes about 1 cup (250 mL).


To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • peanut-protein
    The peanut contains more protein than any other nut.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

Peanut Butter for the Hungry tasteUS

Peanut Bureau of Canada

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