Classic Basil Pesto

Fresh garden basil in classic pesto

Photography By & | August 24, 2016

Ingredients

SERVINGS: 1 Cup(s)
  • 2 cloves garlic
  • 4 cups fresh basil leaves
  • ½ cup pine nuts
  • ¼ cup extra virgin olive oil
  • salt to taste
  • squeeze of 1 lemon (2 tablespoons)
  • ¼ cup (1 ounces) shredded Parmesan cheese

Preparation

1. Place garlic in food processor with metal blade. Pulse until coarsely chopped. Add basil and pine nuts, pulse until finely chopped. Drizzle olive oil in through food chute pulsing until combined. Add salt and lemon juice. Pulse well. Remove from processor. Stir in cheese.

Related Stories & Recipes

Summer Lasagna with Four Cheeses

I threw this lasagna together as a way to use my fresh tomato sauce because frankly, I ran out of jars. Using what I had on hand, I layered the sauce with the no-boil noodles, which I think make a fi...

Home Cook: Supe's Pesto

Supe Granda I’ve always had a green thumb and, being a Capricorn, feel most comfortable with my fingers in the earth. As a songwriter, many songs have come to me while I’m digging in the mud and mu...

Arugula Pesto

Any fresh green and herb can be whirled into a pesto. But fresh arugula is peppery and perfect in this green condiment. We always make this up when our arugula is a day too old. Or when we have an abu...

Rosie Belle Farm Mezze Platter

Here is the perfect lunch or light dinner, particularly when its too hot to cook. It's also the perfect nosh for parties in the fall and winter. 

Ingredients

SERVINGS: 1 Cup(s)
  • 2 cloves garlic
  • 4 cups fresh basil leaves
  • ½ cup pine nuts
  • ¼ cup extra virgin olive oil
  • salt to taste
  • squeeze of 1 lemon (2 tablespoons)
  • ¼ cup (1 ounces) shredded Parmesan cheese
We will never share your email address with anyone else. See our privacy policy.