Classic PestoTo store, transfer pesto to a container, pressing plastic wrap directly on its surface (to prevent it from oxidizing and turning dark). Refrigerate up to five days.
  • 1/2 cup pine nuts
  • 4 cups lightly packed fresh basil leaves (2 ounces)
  • 1/2 cup finely grated Parmesan cheese
  • 1 garlic clove
  • Coarse salt and ground pepper
  • 1/2 cup extra-virgin olive oil
servings:1
  1. Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

Classic Pesto

To store, transfer pesto to a container, pressing plastic wrap directly on its surface (to prevent it from oxidizing and turning dark). Refrigerate up to five days.
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Ingredients

  • 1/2 cup pine nuts
  • 4 cups lightly packed fresh basil leaves (2 ounces)
  • 1/2 cup finely grated Parmesan cheese
  • 1 garlic clove
  • Coarse salt and ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

  1. 1Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

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