basil pesto

basil pesto
  • 4 cups packed fresh basil leaves
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup olive oil
  • 6 cloves garlic, minced
  • 2/3 cup pine nuts (optional)
  • salt and ground black pepper to taste


  1. Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
  2. Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

10/14/2019
basil pesto, recipe PT15M PT1H 5 455 calories

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