Easy Basil Pesto

Name: Easy Basil Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 heaping cup
Ingredients: 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

Pesto Sauces Olive Oil Basil Pine Nuts Garlic Father's Day Italian Pasta Vegetarian Dairy Herbs Nuts Italian-American Pizza Summer Easy

Save (188)

Rate

1 heaping cup Easy

Total: 5 mins

6 Ratings

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

Try Amazon Fresh

Get fresh food news delivered to your inbox

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.

by Kate Ramos

Instructions

pesto recipe, garlic pesto, Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.

Load Comments

Recommended from Chowhound

How to Make Kimchi at Home

(10:06)

Video from CHOW-TO

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.