Basil Pesto


  • 3 cups fresh basil leaves
  • 2/3 cup extra virgin olive oil
  • 1/4 cup parmesan cheese
  • 2 whole garlic cloves, peeled
  • 2 TBS pine nuts
  • 1/2 tsp kosher salt
  • freshly ground black pepper

Yields 1 1/2 cups


Put the basil, olive oil, cheese, garlic, pine nuts and salt in a food processor and process to a smooth paste. Season to taste with pepper and pulse briefly. The pesto can be made 2 to 3 days ahead of time and refrigerated until needed.