Diets

Tried-and-True Basil Pesto

If there’s one pesto recipe to save, it’s this one. You can use it as a starting point for your own basil pesto, adjusting quantities to suit your taste, or apply the proportions to improvise with other herbs, nuts, and cheeses.

If there’s one pesto recipe to save, it’s this one. You can use it as a starting point for your own basil pesto, adjusting quantities to suit your taste, or apply the proportions to improvise with other herbs, nuts, and cheeses.

Servings
1

Ingredients

  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 3-4 cloves garlic, peeled
  • 1/2 tsp. grated lemon zest, optional
  • 1/2 tsp. salt, optional
  • 1/8 tsp. ground black pepper, optional
  • 4 packed cups fresh basil leaves
  • 2/3 cup olive oil

Preparation

Blend pine nuts, Parmesan, garlic, lemon zest, salt, and pepper (if using) in food processor until finely chopped. Add basil, and blend 1 minute, or until finely chopped, scraping down sides of bowl once or twice. With motor running, add oil in steady stream, and process until smooth.