Under 30 Minutes


  • Prep:
  • Total Time:
  • Yield: Makes 1 1/4 cups

Source: Everyday Food, September 2005


  • 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


  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.


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.

Cook's Notes

If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.


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