Pesto

Pesto

Bright basil, toasted pine nuts, and good olive oil blend into a fragrant, loose sauce.

Total 15 min Makes 16 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This classic Genovese-style pesto comes together quickly in a food processor, balancing fresh basil, garlic, and Parmesan with a glossy pour of olive oil. Toss it with hot pasta, spread it on sandwiches, or spoon it over roasted vegetables for a burst of herbal flavor.

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 3 cloves garlic
  • 2/3 cup extra-virgin olive oil
  • 2/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method

  1. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant.

  2. Let the toasted pine nuts cool for a few minutes, then add them to a food processor with the garlic cloves.

  3. Pulse the pine nuts and garlic until finely chopped.

  4. Add the basil leaves, salt, and pepper to the food processor and pulse until the basil is finely chopped.

  5. With the processor running, slowly pour in the olive oil in a steady stream until the mixture is well blended and smooth.

  6. Transfer the pesto to a bowl and stir in the Parmesan cheese and lemon juice by hand.

  7. Taste and adjust salt and pepper as needed. Transfer to a jar and press a layer of olive oil over the top if storing to help preserve the color.

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    Pesto

    This classic Genovese-style pesto comes together quickly in a food processor, balancing fresh basil, garlic, and Parmesan with a glossy pour of olive oil. Toss it with hot pasta, spread it on sandwiches, or spoon it over roasted vegetables for a burst of herbal flavor.

    15 min 16 oz 190 cal

    Ingredients

    • 2 cups fresh basil leaves, packed
    • 1/3 cup pine nuts
    • 3 cloves garlic
    • 2/3 cup extra-virgin olive oil
    • 2/3 cup grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice

    Method

    1. 1

      Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant.

    2. 2

      Let the toasted pine nuts cool for a few minutes, then add them to a food processor with the garlic cloves.

    3. 3

      Pulse the pine nuts and garlic until finely chopped.

    4. 4

      Add the basil leaves, salt, and pepper to the food processor and pulse until the basil is finely chopped.

    5. 5

      With the processor running, slowly pour in the olive oil in a steady stream until the mixture is well blended and smooth.

    6. 6

      Transfer the pesto to a bowl and stir in the Parmesan cheese and lemon juice by hand.

    7. 7

      Taste and adjust salt and pepper as needed. Transfer to a jar and press a layer of olive oil over the top if storing to help preserve the color.