Published by Clarkson Potter
Pesto makes a wonderful flavoring for soups. I prefer to float a teaspoon on top of the soup without stirring it in, which can give the soup a muddy appearance.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturecheesy, garlicky, herby, nutty, savory
Type of Dishsauces
- 2 cups fresh basil leaves, tightly packed
- ½ cup pine nuts
- ¼ cup freshly grated Parmesan cheese
- 3 garlic cloves
- ½ cup extra virgin olive oil
- 1 tablespoon unsalted butter, softened
- Salt (optional)
In a food processor, puree the basil, pine nuts, cheese, and garlic. Slowly add the oil to make a thick paste.
Stir in the butter and season to taste with salt.
If not using immediately, scrape into a jar or plastic container with a lid and pour a thin layer of olive oil on top.
It will keep in the refrigerator for several weeks, or it can be frozen for several months. Thaw and stir before using.
1994 Linda Zimmerman