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Basil Pesto

Serve pesto with a long, thin pasta such as fettuccine or spaghetti.

  • yield: Makes 2 cups

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

  1. Step 1

    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.

Source
Martha Stewart Living, September

Reviews (1)

  • 19 Feb, 2009

    This is excellent and easy! We quadrupled the recipe and placed the pesto in pint canning jars and froze them. You can also freeze in ice cube trays, but the pint jars work great and I did not have to wash countless ice cube trays and have the exposure of all the surfaces of an ice cube. You leave the jar in the freezer until you start prepping the meal and take what you need with a spoon and refreeze.