Recipe courtesy of Valerie Bertinelli

Classic Pesto

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 cup



  1. Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
  2. Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown).