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Pesto

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Pesto

This recipe for pesto was adapted from the September 2006 issue of Martha Stewart Living, and can be used in this great Minestrone Soup.

Ingredients

Makes about 1 cup

  • 3 cups packed fresh basil leaves, torn into pieces
  • 1/4 pine nuts
  • 2 cloves garlic
  • Coarse salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan cheese
  • Freshly ground pepper

Directions

  1. Process basil, pine nuts, garlic, and 1/2 teaspoon salt in a food processor until combined. With machine running, gradually add oil; process until smooth.
  2. Transfer pesto to a small bowl. Stir in Parmesan; season with salt and pepper. If not using immediately, cover pesto with plastic wrap, pressing it directly onto the surface of the pesto to preserve the color. Pesto can be refrigerated up to 1 day; stir before using.
From The Martha Stewart Show, January 2008

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