Basil Pesto

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


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


  1. 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.
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3 Reviews


Great pesto recipe. I substituted almonds for pine nuts to cut costs. Also added zest of 1/2 lemon to a double batch to brighten the flavor. The double batch was needed for 1lb of pasta. Would recommend cutting the salt by about half, or adding half the salt, then taste and add more if desired. Saved this one to my favorites and will make again.

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