Basil Pesto

  • Total: 30 min
  • Prep: 30 min
  • Yield: about 2/3 cups
Save Recipe

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 to taste

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Basil Pesto

Four-Cheese Scalloped Potatoes

Basil Pesto

"Blanched" Basil Pesto

Basil Pesto Bread

Pesto with Basil and Parsley

Vegan Basil Pesto

Non-Basil Pesto