Place the basil leaves, pine nuts, garlic (if using), and a pinch of salt in the bowl of a food processor fitted with a blade attachment. Process for about 5 or 6 (1-second) pulses. Add the grated cheeses and process for another 5 or 6 (1-second) pulses. With the motor running, add the oil in a slow, steady stream and process until the mixture’s smooth. Taste the pesto and season with salt and pepper.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Emilia Terragni's Go-To Pesto
This episode of My Go-To Dish features Emilia Terragni, editorial director at Phaidon Press in London. Terragni was responsible for the first English translation of the renowned Italian cookbook The Silver Spoon. To make this simple pesto sauce, see the recipe here.
How to Make Easy Basil Pesto
Pesto is one of those sauces that can be used on almost anything. In this video recipe, the CHOW Test Kitchen's Amy Wisniewski uses our Basic Basil Pesto recipe to show how it only takes a few minutes and a few ingredients to prepare this versatile summery sauce.
The Perfect Pesto
As chosen by Marcia Gagliardi of Tablehopper.com.
How to Store Basil
Daniel Duane shares his method for keeping basil fresh.