Basil Pesto

7 ingredients
4 steps

Ingredients

  • 2 cups loosely packed basil leaves, washed and dried thoroughly
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons freshly grated Parmesan
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper

Directions

  1. 1
    In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree.
  2. 2
    While the motor is running, drizzle in the oil until incorporated.
  3. 3
    Season with pepper, to taste.
  4. 4
    Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.

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