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Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
3 cups fresh basil leaves
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 garlic cloves, minced
1 cup extra-virgin olive oil, plus more for storing
Gallery
Recipe Summary
Yield: Makes 2 cups
Gallery
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 3 cups fresh basil leaves
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 2 garlic cloves, minced
- 1 cup extra-virgin olive oil, plus more for storing
Directions
Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Store in an airtight container covered with a thin layer of oil (to preserve color) in the refrigerator for up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fresh Basil Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fresh Basil Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
