Basil Pesto

pesto 1


Basil Pesto


1 cup basil leaves, rinsed and dried

1 clove garlic

3 tablespoons pine nuts, toasted

1/4 cup parmesan cheese

1/3 cup extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


  1. Place basil leaves, garlic, pine nuts, and parmesan cheese into the bowl of a food processor. Pulse until the mixture is very finely chopped and forms almost a paste, scraping down the bowl a few times during the process.
  2. Drizzle in olive oil through the feed tube in a slow, steady stream until the pesto comes together and forms a mostly smooth and thick sauce. Season with salt and pepper. Use immediately, store in the fridge for up to a week, or freeze for up to 6 months.



One thought on “Basil Pesto

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s