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Basic Pesto


Use this pesto in our Trofie with Pesto, Green Beans, and Potatoes.

  • Yield: Makes about 1 1/4 cups

Source: Martha Stewart Living, February 2005


  • 3 cups loosely packed fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1 clove garlic
  • 1/2 teaspoon coarse salt
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • Freshly ground pepper


  1. Process basil, pine nuts, garlic, and salt in a food processor until combined. With processor running, add oil in a slow, steady stream; process until smooth. Stir in Parmesan. Season with pepper.

Cook's Notes

Pesto can be refrigerated, covered by a thin layer of olive oil, in an airtight container, up to 1 week.

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