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Pesto

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    Everyday Food, September 2005
    • Prep Time 15 minutes
    • Total Time 20 minutes
    • Yield Makes 1 1/4 cups
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    Ingredients

    • 1/2 cup pine nuts or walnuts
    • 4 cups loosely packed fresh basil or parsley leaves
    • 1/2 cup finely grated Parmesan cheese
    • 1 clove garlic
    • Salt and 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 occasionally, 5 to 8 minutes. Let cool completely.
    2. In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.

    Variations

    Martha made this recipe for pesto as a delicious addition to a prosciutto and pesto panini. She used 1/3 cup pine nuts -- toasting them for 5 to 8 minutes -- and added a pinch of red-pepper flakes while processing.

    Recipe Reviews

    • jujubee74
      20 Jan, 2012

      My first time making a pesto. It turned out great! I only had raw marcona almonds on hand so used those as I felt they tasted similar to pine nuts. I'm excited to eat this tonight!

    • auditgirl2
      19 Jun, 2011

      Love, love, love this!!! Check out my blog for some pictures and see how it turned out for me.

      http://loveandpastry.blogspot.com/2011/06/pasta-and-pesto.html

    • sugarcookie00
      19 Dec, 2010

      Easy and very tasty!

    • wishiwascookin
      25 Aug, 2008

      Great, simple, flavorful pesto. Thanks Martha!

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