Ingredients (6)
- 4 cups tightly packed basil leaves (about 8 ounces of whole basil bunches)
- 1/2 cup finely grated Parmigiano Reggiano cheese (about 1 ounce)
- 3 tablespoons toasted pine nuts
- 1 medium garlic clove, finely chopped
- 3/4 teaspoon kosher salt
- 1/3 cup good-quality olive oil
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A perfect pesto recipe has as many uses as it does variations. This basic basil version can brighten up any number of things, like grilled corn, vegetable soup, scrambled eggs, or asparagus and goat cheese grilled pizza.
Game plan: The pesto can be made up to 3 days in advance. To store, place it in a container and press plastic wrap on top of the pesto so that it’s touching the surface. Cover with a lid or another piece of plastic wrap and refrigerate until ready to use. Or freeze up to 1 month.
Instructions
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