Pesto

Name: Pesto
Ingredients: 1/2 cup pine nuts or walnuts, toasted (see page 365); 4 cups loosely packed fresh basil or flat-leaf parsley leaves; 1/2 cup grated parmesan cheese (2 ounces); 1 garlic clove; Coarse salt and freshly ground pepper; 1/2 cup extra-virgin olive oil, plus more for storing

6 ingredients

4 steps

Ingredients

1/2 cup pine nuts or walnuts, toasted (see page 365)
4 cups loosely packed fresh basil or flat-leaf parsley leaves
1/2 cup grated parmesan cheese (2 ounces)
1 garlic clove
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for storing

Directions

1

In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper.
2

Process until finely chopped.
3

With machine running, add oil in a steady stream through the feed tube; process until smooth.
4

Pesto can be stored in an airtight container, covered with a layer of oil; refrigerate up to 3 days or freeze up to 3 months.

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