Print This Recipe

Print
Pesto

Pesto

Everyday Food, September 2005 http://www.marthastewart.com/341411/pesto
3
Rated
60100(17)17
  • Prep Time 15 minutes
  • Total Time 20 minutes
  • Yield Makes 1 1/4 cups

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.

Cook's Note

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.