Mark Peel's Pesto

This pesto adds a nice flavor and color to the Shallot and Artichoke Tarts.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, November 1992


  • 3 cloves garlic
  • 3 tablespoons lightly toasted pine nuts
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 cup coarsely chopped and loosely packed basil leaves
  • Lemon juice


  1. Using a mortar and pestle, crush garlic and pine nuts with salt and 1 tablespoon of the oil until pulverized. Add basil leaves and work until you have a rough paste. Blend in remaining olive oil in a stream. Add more salt, and lemon juice to taste.


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