This image courtesy of Joseph DeLeo

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

Equipmentfood processor

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)


  1. In a food processor, puree the basil, pine nuts, cheese, and garlic. Slowly add the oil to make a thick paste.

  2. Stir in the butter and season to taste with salt.

  3. If not using immediately, scrape into a jar or plastic container with a lid and pour a thin layer of olive oil on top.

  4. It will keep in the refrigerator for several weeks, or it can be frozen for several months. Thaw and stir before using.


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