Basil Pesto

Name: Basil Pesto
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2/3 cups
Ingredients: 2 cups loosely packed basil leaves, washed and dried thoroughly; 2 tablespoons toasted pine nuts; 2 tablespoons freshly grated Parmesan; 1/4 teaspoon minced garlic; 1/2 teaspoon kosher salt; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Freshly ground black pepper

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: about 2/3 cups

Level: Easy
Total: 10 min

Prep: 10 min

Yield: about 2/3 cups

Ingredients

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2 cups loosely packed basil leaves, washed and dried thoroughly

2 tablespoons toasted pine nuts

2 tablespoons freshly grated Parmesan

1/4 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 cup plus 1 tablespoon extra-virgin olive oil

Freshly ground black pepper

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.