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Pesto

Perfect for pasta, salad, crusty bread, and sauce.
Prep Time15 minutes
Total Time15 minutes
Servings: 8

Ingredients

  • 2 1/2-3 cups fresh basil leaves can sub some basil for baby spinach
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan-Reggiano cheese about 2 oz
  • 3 garlic cloves minced
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp kosher salt or to taste
  • 1/8 tsp freshly ground black pepper or to taste

Instructions

  • In a food processor or mortar and pestle*, pulse basil, and pine nut until nuts start to get chopped up.
  • Add the Parmesan and garlic and pulse a few more times until combined.
  • Slowly stream in the olive oil while pulsing.
  • Taste and add salt and pepper to your liking.

Notes

Samin Nosrat said making pesto in a mortar and pestle will yield better flavor. I've heard this from many places. A food processor can be harsh on food. My mortar and pestle is small, so for the sake of convenience I use a food processor.