Photo: Pesto

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 2 to 3 cups, enough sauce to serve with 1 1/2 pounds pasta
LEVEL: Easy

ingredients

  • 2 cloves garlic
  • 4 cups fresh basil leaves, washed and thoroughly dried
  • 1/2 tablespoon coarse sea salt
  • 1/2 cup pine nuts, toasted
  • 1 cup extra-virgin olive oil
  • 1 cup freshly grated Parmigiano Reggiano cheese
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      • Print Recipe

      Directions

      Put the garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you're a purist). With the motor running, add the extra-virgin olive oil in a thin steady stream.
      Once you have an even consistency, add the freshly grated Parmigiano Reggiano cheese to the food processor, and puree for a few more seconds.

      Cooks Note

      Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the salt, basil and oil, refrigerate or freeze in an airtight container, and add the nuts and cheese just before serving.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on August 16, 2013

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        IT WAS GOOD

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      • on August 12, 2013

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        Delicious, fresh and easy. Great outcome!

        people found this review Helpful.
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      • on May 13, 2011

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        Good pesto recipe. Very easy to follow and very tasty. I put it on fresh baked bread.

        people found this review Helpful.
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