Total:
10 min
Active:
10 min
Yield:
about 2/3 cups
Level:
Easy

Ingredients

Directions

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

IDEAS YOU'LL LOVE

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe courtesy of Giada De Laurentiis

Basil Pesto

Recipe courtesy of Food Network Kitchen

Basil Pesto

Recipe courtesy of Food Network Kitchen

Vegan Basil Pesto

Recipe courtesy of Food Network Kitchen

Basil Pesto Pizza

Recipe courtesy of Trisha Yearwood

Non-Basil Pesto

Recipe courtesy of Food Network

Basil Pesto Bread

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking