Ingredients Jump to Instructions ↓

  1. 4 cups packed fresh basil leaves, washed well

  2. 1/2 cup pine nut s, toasted until golden, cooled, and chopped fine

  3. 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

  4. 2 large garlic cloves, minced

  5. 1/4 cup plus 3 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

  2. In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.


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