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Under 30 Minutes



Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.

  • Prep:
  • Total Time:
  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, June 2012


  • 1 large garlic clove
  • Coarse salt and freshly ground pepper
  • 2 cups packed basil leaves
  • 1/3 cup finely grated Parmesan cheese (3/4 ounce), divided
  • 1/3 cup extra-virgin olive oil, plus more for storing


  1. Chop garlic, and add 1/4 teaspoon salt. Mash into a paste with a mortar and pestle.

  2. Tear basil; gradually add to mortar with half the cheese. Pound to a coarse paste; add more leaves once there's room.

  3. Stir in the remaining cheese and the oil. Season with salt and pepper.

Cook's Notes

To store, pour oil on top to cover, and refrigerate, covered, up to 1 week.

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