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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
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We love pesto! 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.

Q: What did the basil say to the chef? 
A: Stop PESTO-ing me!

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

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