Makes about 1 cup (250 mL)
NotesTo toast nuts, fry in a small skillet over medium heat, tossing often, until lightly colored, about 4 minutes.
Pesto can be frozen after Step 1 for up to 6 months in an airtight container.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, savory
Type of Dishpasta sauce, sauces
- 2 cloves garlic, smashed
- 2 cups (500 mL) loosely packed torn fresh basil leaves
- ½ cup (125 mL) extra-virgin olive oil
- 2 tbsp (25 mL) lightly toasted pine nuts
- 1 tsp (5 mL) salt
- 2/3 cup (150 mL) freshly grated Parmesan cheese (or 1/3 cup/75 mL each Parmesan and pecorino cheese)
In blender, on high speed, purée garlic, basil, oil, pine nuts and salt, scraping down sides as necessary. Pulse in cheese.
Make ahead: Cover and refrigerate for up to 3 days.
Toss with fresh-cooked pasta (add 2 tbsp/25 mL softened butter and 1 to 2 tbsp/15 to 25 mL hot pasta water) or use as a versatile flavoring base. Makes enough for 1½ lbs (750 g) pasta, or 6 servings.
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