Basil Pesto

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

  • Yield: Makes 2 cups

Source: Martha Stewart Living, September

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. 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.

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