Basil Pesto

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This Pesto goes very well with any pasta but in particular it goes well with the Pasta with Pesto, Potatoes, and Green Beans that is also listed on this site.

Preparation Time: 
10 mins
Cooking Time: 
makes 2 cups

3 cups fresh basil leaves
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 garlic cloves, minced
1 cup extra-virgin olive oil, plus more for storing


1. Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Store in an airtight container covered with a thin layer of oil (to preserve color) in the refrigerator for up to 1 week.

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