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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 1 3/4 cups
EF306_basilpesto.jpg
Ingredients
Ingredient Checklist
1 cup walnuts or pine nuts
Coarse salt and ground pepper
8 cups (4 ounces) lightly packed fresh basil leaves
2 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil
Cook's Notes
When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 1 3/4 cups
EF306_basilpesto.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 1 3/4 cups
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes 1 3/4 cups
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Makes 1 3/4 cups
Makes 1 3/4 cups
EF306_basilpesto.jpg
EF306_basilpesto.jpg
Ingredients
Ingredients
- 1 cup walnuts or pine nuts
- Coarse salt and ground pepper
- 8 cups (4 ounces) lightly packed fresh basil leaves
- 2 garlic cloves, coarsely chopped
- 2/3 cup extra-virgin olive oil
Directions
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.
Cook's Notes
When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
Cook’s Notes
When you plan on freezing pesto, cook the basil briefly in salted water before mixing with the other ingredients; this will help preserve its bright color and fresh taste. To freeze, spoon pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at 30-second intervals in the microwave). Mash with a fork before using in recipes.
Reviews (10)
Add Rating & Review
313 Ratings
5 star values:
49
4 star values:
51
3 star values:
116
2 star values:
77
1 star values:
20
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Reviews (10)
Add Rating & Review
313 Ratings
5 star values:
49
4 star values:
51
3 star values:
116
2 star values:
77
1 star values:
20
Add Rating & Review
313 Ratings
5 star values:
49
4 star values:
51
3 star values:
116
2 star values:
77
1 star values:
20
313 Ratings
5 star values:
49
4 star values:
51
3 star values:
116
2 star values:
77
1 star values:
20
313 Ratings
5 star values:
49
4 star values:
51
3 star values:
116
2 star values:
77
1 star values:
20
- 5 star values:
- 49
- 4 star values:
- 51
- 3 star values:
- 116
- 2 star values:
- 77
- 1 star values:
- 20
Martha Stewart Member
Rating: Unrated
05/18/2017
Forgot the parm - a must have! I just toast my pine nuts in a small skillet on the stovetop. Must stir and remove promptly - it happens fast! But this saves energy and time. We always make 4 cups and have it over thin spaghetti for the two of us. A nice, light supper.
Martha Stewart Member
Rating: Unrated
06/10/2010
I've used pistachios instead of the pine nuts and really like it better than walnuts
Martha Stewart Member
Rating: Unrated
07/23/2009
Great recipe, very simple and easy and good results. My kids and hubby loved it and so did I. I think I'd like to add parmigiana cheese next time though just for more flavor.
Martha Stewart Member
Rating: Unrated
04/14/2009
Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad?
Martha Stewart Member
Rating: Unrated
10/01/2008
Yes Silvia, add the cheeses. I have for years, and to freeze, be sure to drizzle olive oil over the top of the pesto, cover and it keeps its color WITHOUT blanching the basl. Never micro to thaw, it will turn the pesto into a glob.
Martha Stewart Member
Rating: Unrated
07/25/2008
Hi, I'm Silvia and I'm italian. For the original pesto recipe (a tipish plate from "Liguria", near Tuscany where I live), you have to had 1/2 cup of parmigiano cheese and a 1/2 of pecorino cheese. Try and tell me :-)
Martha Stewart Member
Rating: Unrated
07/19/2008
Very easy to make. I have made this every summer for the past 3 yrs. I always mean to freeze it, but its so yummy we eat it up before we can!
Martha Stewart Member
Rating: Unrated
06/01/2008
Excellent!! I had a lot of people at my beach house and prepared it, served it over spaghetti, everybody liked it.
Sonia Cobar - Guatemala City
Martha Stewart Member
Rating: Unrated
05/30/2008
I also add a tablespoon of butter just to add some richness. I grow my own basil and make large batches of this pesto. It is great on bread, chicken or pasta.
Martha Stewart Member
Rating: Unrated
05/26/2008
Add baby spinach chopped finely to keep pesto green when use with pasta.
Martha Stewart Member
Rating: Unrated
05/18/2017
Forgot the parm - a must have! I just toast my pine nuts in a small skillet on the stovetop. Must stir and remove promptly - it happens fast! But this saves energy and time. We always make 4 cups and have it over thin spaghetti for the two of us. A nice, light supper.
Rating: Unrated
Rating: Unrated
06/10/2010
I've used pistachios instead of the pine nuts and really like it better than walnuts
Rating: Unrated
07/23/2009
Great recipe, very simple and easy and good results. My kids and hubby loved it and so did I. I think I'd like to add parmigiana cheese next time though just for more flavor.
Rating: Unrated
04/14/2009
Can basil pesto pasta be refrigerated and served cold the same as other pasta salads such as macaroni salad?
Rating: Unrated
10/01/2008
Yes Silvia, add the cheeses. I have for years, and to freeze, be sure to drizzle olive oil over the top of the pesto, cover and it keeps its color WITHOUT blanching the basl. Never micro to thaw, it will turn the pesto into a glob.
Rating: Unrated
07/25/2008
Hi, I'm Silvia and I'm italian. For the original pesto recipe (a tipish plate from "Liguria", near Tuscany where I live), you have to had 1/2 cup of parmigiano cheese and a 1/2 of pecorino cheese. Try and tell me :-)
Rating: Unrated
07/19/2008
Very easy to make. I have made this every summer for the past 3 yrs. I always mean to freeze it, but its so yummy we eat it up before we can!
Rating: Unrated
06/01/2008
Excellent!! I had a lot of people at my beach house and prepared it, served it over spaghetti, everybody liked it.
Sonia Cobar - Guatemala City
Rating: Unrated
05/30/2008
I also add a tablespoon of butter just to add some richness. I grow my own basil and make large batches of this pesto. It is great on bread, chicken or pasta.
Rating: Unrated
05/26/2008
Add baby spinach chopped finely to keep pesto green when use with pasta.
All Reviews for Basil Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basil Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
