Quantcast
Recipe for Basil Pesto | Almanac.com

Basil Pesto

Photo Credit
Dmytro Mykhailov/shutterstock
Yield
1 to 1-1/2 cups
Category
Course
Special Considerations
Preparation Method
Sources
Print Friendly and PDF

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This recipe calls for basil, but you can experiment with other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated
Instructions

In a blender or food processor, combine garlic, basil, nuts, salt, pepper, and half of the oil. Puree, then slowly add remaining oil. If using immediately, stir in Parmesan; if not, freeze mixture in a resealable plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.) Add Parmesan before serving.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!