Basic Basil Pesto

109 Ratings
  • 5 16
  • 4 12
  • 3 48
  • 2 22
  • 1 11

A special thanks to whoever invented the food processor, which lets us whip up this tasty pesto in 5 minutes flat.

Everyday Food, June 2010

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Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 3/4 cup
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Ingredients

Directions

  • On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.

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Cook's Notes

You can substitute walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds.

To store: Place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown. Refrigerate, up to 2 days. Freeze up to 3 months (thaw before using).

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Reviews (1)

109 Ratings
  • 5 16
  • 4 12
  • 3 48
  • 2 22
  • 1 11
Martha Stewart Member
10/12/2012
I made this just the way it's stated in the recipe. Its good just on the more of a paste side. so I then did a variation I put more olive oil , half of a lime juice and 2 tbs of white vinegar. It is awsome for pasta, for dipping bread, as a sandwich dressing, you name it its awsome! also I frozen half of it in small containers with some olive oil on top so it would freeze just right.
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