Pesto

Show: Barefoot ContessaEpisode: Portable Picnic

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Prep Time:
15 min
Level:
Easy
Yield:
4 cups

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pesto Cheese Blossoms

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Pesto
mj n, NY 09-19-2009
Flag

Yum!
Rated: 5 stars out of 5

I absolutely loved the recipe. I picked Basil fresh from the garden and followed the recipe exactly. In the future, I'd cut... back on the garlic a bit just because the hubby & kids thought it had a bit of a kick. I agree, if you aren't a garlic lover it might be a little overwelming. I covered it in oil as the recipe suggested, but we still got that unappealing brown surface discoloration. I was hoping the oil would keep it from oxidizing and turning color (or whatever the real theory is behind why it turns color. If anyone knows how to prevent it ! I'd love to hear back. Although, to be honest, the color hasn't really slowed me down!!! Read more
recipe Pesto
null null, null 09-09-2009
Flag

Worth the effort of cleaning the food processor
Rated: 5 stars out of 5

This pesto is excellent! I made it as written, except I only used 1 c. olive oil. I could practically eat it straight up... with a spoon. Read more
recipe Pesto
Matt St. Paul, MN 08-23-2009
Flag

Perfect Pesto
Rated: 5 stars out of 5

I chose this recipe 1) because of the author and 2) because it contained the ingredients I was used to from previous pesto... recipes. I bought the basil & garlic fresh at the farmers market, so they were super fresh. I didn't have walnuts, but used a full 1/2 cup of pine nuts instead - seemed to give it a nice, buttery flavor. I also cut back 1/4 cup on the olive oil, but it wasn't noticeable. This is definitely going in my arsenal..Read more
recipe Pesto
Susanne Derry, NH 01-04-2009
Flag

Outstanding
Rated: 5 stars out of 5

A quick comment to Katie (the previous reviewer). The recipe asks for 5 CUPS of basil leaves (not 5 basil leaves). If you... use the proper amount of basil, all other ingredient amounts are just right. I buy basil in the summer fresh from the farmer's market in town and make several portions of this pesto. It freezes very well and, once defrosted, keeps a long time in the fridge. I just used my very last bit this evening and it is December now. This is a wonderful recipe. I highly recommend it.Read more
recipe Pesto
Katie Renton, WA 10-13-2008
Flag

Good, but could use some ajustments
Rated: 3 stars out of 5

Overall good, but I made some adjustments. II used half the garlic and would still cut back. Probably only use 2 cloves so... that it's not too overwhelming. I used way more than 5 basil leaves in order to obtain the actual flavor purpose of pesto. I would say I used about a package. However, everyone's tastes are different. So, just taste as you go. I would also use about half of the parm cheese and then add more to taste. 1 cup just seemed a little too much.Read more
recipe Pesto
Rydia Cambridge, MA 02-25-2008
Flag

Wow
Rated: 5 stars out of 5

Delicious! My old recipe didn't use any nuts and I was hesitant to try but... the results were amazing! I'll never try... another pesto recipe after this one.Read more