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Classic Pesto

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    To store, transfer pesto to a container, pressing plastic wrap directly on its surface (to prevent it from oxidizing and turning dark). Refrigerate up to five days.
    Everyday Food, June 2006
    • Yield Makes 1 cup
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    Ingredients

    • 1/2 cup pine nuts
    • 4 cups lightly packed fresh basil leaves (2 ounces)
    • 1/2 cup finely grated Parmesan cheese
    • 1 garlic clove
    • Coarse salt and ground pepper
    • 1/2 cup extra-virgin olive oil

    Directions

    1. Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.

    Recipe Reviews

    • nbabich
      3 Jul, 2008

      a little bland. any suggestions to spice it up?

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