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Pesto

Recipe information

  • Yield

    makes about 1 1/4 cups

Ingredients

3 cups loosely packed fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove
1/2 teaspoon coarse salt
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper

Preparation

  1. Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceCondimentItalianEuropeanBasilHerbs & SpicesPine NutNutParmesanCheeseDairyGarlicRoot VegetableVegetableGluten FreeVegetarianMeal Prep5 Ingredients or FewerNo-CookFood ProcessorCookbooks
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