Recipe Pairing Guides » Basil Pesto

Basil Pesto

Basil Pesto
Photo by Joanne Smart

Ingredients

  • 1 tsp. freshly ground black pepper
  • ¼ cup grated Parmesan cheese, preferably Parmigiano Reggiano
  • ½ cup pine nuts
  • 1 to 2 cloves garlic, smashed and peeled
  • 3 cups packed basil leaves
  • 1 Tbs. plus 1 tsp. kosher salt
  • ½ cup extra-virgin olive oil, preferably a fruity one
  • + 1 more ingredients
    • ¼ cup ice water

Bring 2 qt. water seasoned with 1 Tbs. of the salt to a rolling boil. Meanwhile, set up an ice bath by combining ice and water in a medium bowl. Put the basil in the boiling water, pressing it gently under the water, and cook for just 2 or 3 seconds. Quickly remove the basil from the water (a Ch...

View full recipe at Fine Cooking

Comments

What wines go with Basil Pesto?

Pinot Noir Wines from New Zealand
  • New Zealand Pinot Noir Te Muna. Craggy Range Bottles Red
  • Villa Maria Slct Pinot Noir
  • Seifried Estate Pinot Noir
  • Te Kairanga Pinot Noir Red New Zealand Wairarapa Martinborough
  • Framingham Pinot Noir
Nebbiolo Wines
  • Nino Negri Valtellina Superiore Sassella la Tense
  • Nino Negri Ca' Brione Terrazze Retiche di Sondrio IGT
  • Travaglini Nebbiolo Gattinara Tre Vigne
  • Nirvasco
  • Travaglini Nebbiolo Gattinara

Variations on Basil Pesto

  • Basil Pesto
    • 2 teaspoons lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons pine nuts, toasted
    • +2 other ingredients
  • Basil Pesto
    • 1 cup shredded Parmesan cheese
    • 1 cup pine nuts, toasted
    • 1/4 teaspoon salt
    • 1 cup olive oil
    • 4 cups loosely packed fresh basil leaves
  • Basil Pesto
    • 1/8 teaspoon salt
    • 1/2 cup shredded Parmesan cheese
    • 2 cups loosely packed fresh basil leaves
    • 1/2 cup olive oil
    • 1/2 cup pine nuts, toasted
  • Basil Pesto
    • 1 tablespoon pine nuts, toasted
    • 1/2 cup olive oil
    • 3 tablespoons freshly grated Parmesan cheese
    • 1/4 teaspoon salt
    • +1 other ingredients
  • Basil Pesto
    • 1/2 cup pine nuts
    • 7 tablespoons extra-virgin olive oil
    • 2 large garlic cloves
    • 1/2 cup grated Parmesan
    • 4 cups fresh basil leaves

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