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Pesto Default

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Yield: Makes about 1 cup


  • 3 garlic cloves
  • 2 cups lightly packed fresh basil leaves
  • 3 tablespoons pine nuts
  • Generous pinch of kosher salt
  • ½ cup plus 2 tablespoons extra virgin olive oil
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 3 tablespoons freshly grated pecorino romano


With the motor running, drop the the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.

With the motor running, drizzle in the oil.

Transfer to a small bowl and stir in the Parmigiano and pecorino.


The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.

© 2008 Mario Batali

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

98kcal (5%)
52mg (2%)
10g (16%)
2g (8%)
2mg (1%)
14mcg RAE (0%)
1mg (1%)
34mg (3%)
0mg (1%)

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