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Serve pesto with a long, thin pasta such as fettuccine or spaghetti.

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Store in an airtight container covered with a thin layer of oil (to preserve color) in the refrigerator for up to 1 week.

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