Classic Basil Pesto

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  • 2 cloves garlic, peeled
  • 3 tablespoons raw pine nuts
  • 1/4 teaspoon salt
  • 3 cups gently packed basil leaves, coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmigiano-Reggiano


In work bowl of a food processor, process garlic, pine nuts and salt until finely ground, about 15 seconds.
Add basil and pulse just until no whole leaves remain.
With machine running, pour oil through feed tube in a steady stream.
Stop and scrape down sides, then process for several more seconds.
Mixture should be ground to a paste, with small chunks of leaves still visible.
Add cheese and pulse until just incorporated.

Optional substitutions: 1 cup loosely packed flat-leaf parsley or mint in place of 1 cup basil, walnuts in place of pine nuts, Pecorino Romano or dry Jack in place of Parmigiano-Reggiano
Recipe from Central Market Mill Creek - Culinary Resource Center
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