From the store to the kitchen to the table: The Basics outline the steps that get you from raw ingredients to your dinner tonight, free of complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

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  • • a food processor fitted with a blade attachment
  • • several bunches of fresh basil (enough for about 4 cups of tightly packed basil leaves)
  • • a big handful of finely grated Parmesan cheese (about 1/2 cup)
  • • a small handful of toasted pine nuts (you can quickly toast raw nuts in a dry frying pan over medium-low heat for a few minutes)
  • • a medium clove of garlic, minced
  • • salt
  • • 1/3 cup good-quality olive oil

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Basil Pesto
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