Ingredients Jump to Instructions ↓

  1. 2 cups firmly packed fresh basil leaves

  2. 1/3 cup walnuts or pine nuts

  3. 3 Tbsp grated Parmesan

  4. 2 small cloves garlic (or 1 large one)

  5. 1/4 tsp each salt and pepper

  6. 1/2 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a food processor, combine all ingredients except theoil. Pulse until a thick paste forms. With processor on, addoil in a slow stream until mixture is well combined.

  2. Transfer to an airtight container. Press plastic wrapdirectly onto pesto (to keep basil from browning). Coverwith lid; refrigerate up to 4 days or freeze up to 2 months.


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