Spoon’s Pesto

Preparation info

  • Difficulty


  • Makes

    ½ cups

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 3 cloves garlic, peeled, smashed
  • ½ teaspoon salt
  • 3/2 tablespoons olive oil
  • 1 bunch basil, stemmed
  • ¼ cup pine nuts, lightly toasted, crushed
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper


Put the garlic, salt, and olive oil in a mortar or small bowl in which you can crush it. Use a pestle or spoon to crush it to a puree. Add the basil leaves and continue to work into a puree. Add the crushed pine nuts, Parmesan cheese, and pepper and work another minute until smooth.