Classic Basil Pesto

Classic Basil Pesto
Photo by Scott Phillips


  • 3-¾ oz. (5 cups packed) fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, peeled
  • ½ cup extra-virgin olive oil; more for storing
  • ¼ oz. (¼ cup) pine nuts
  • 1 oz. grated Parmigiano-Reggiano (½ cup from a box grater; 1 cup from a rasp grater)

Put 1 cup of the basil in a mortar and pound and grind with the pestle until broken down. Continue adding basil to the mortar, 1 cup at a time, until all of the basil is broken down nearly to a paste. Add the pine nuts, garlic, 1/2 tsp. salt, and 1/8 tsp. pepper and continue to mash until complet...

View full recipe at Fine Cooking


Variations on Classic Basil Pesto

  • Classic Basil Pesto
    • 1 tablespoon coarsely chopped walnuts
    • 1/4 cup fat-free, less-sodium chicken broth
    • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
    • +4 other ingredients

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