Pesto

Name: Pesto
Total time: PT0D0H0M
Ingredients: 6 1 ⁄ 2 cups packed basil leaves; 3 ⁄ 4 cup grated parmesan; 6 tbsp. extra-virgin olive oil; 3 tbsp. lightly toasted pine nuts; 3 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste

ANDRÉ BARANOWSKI

This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.

Ingredients

6 ¹⁄₂ cups packed basil leaves
³⁄₄ cup grated parmesan
6 tbsp. extra-virgin olive oil
3 tbsp. lightly toasted pine nuts
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Put basil, parmesan, 3 tbsp. oil, pine nuts, and garlic into the bowl of a food processor and pulse until finely chopped. Season with salt and pepper and process, drizzling in remaining oil, to make a smooth paste.

Step 2

Transfer pesto to a bowl and serve, or cover surface with plastic wrap immediately and refrigerate for up to 2 days.

Put basil, parmesan, 3 tbsp. oil, pine nuts, and garlic into the bowl of a food processor and pulse until finely chopped. Season with salt and pepper and process, drizzling in remaining oil, to make a smooth paste.
Transfer pesto to a bowl and serve, or cover surface with plastic wrap immediately and refrigerate for up to 2 days.