Basil Pesto

Name: Basil Pesto
Ingredients: ⅓ cup [40 g] pine nuts or walnuts; ⅓ cup [40 g] pine nuts or walnuts; 2 large garlic cloves, roughly chopped; 2 cups [80 g] packed fresh basil leaves; ½ tsp salt; ¼ tsp freshly ground black pepper; ⅔ cup [160 ml] extra-virgin olive oil, plus more for storing; ½ cup [40 g] freshly grated Parmigiano-Reggiano cheese

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

One thing I love about summer cooking is stepping out the back door to pick fresh herbs from my garden. It always amazes me how the tiny seedlings that seem to take so long to sprout in May grow into more herbs than I can possibly use in August. This classic Italian pesto is the perfect way to use up a surplus of fresh basil.

Ingredients

⅓ cup [40 g] pine nuts or walnuts
2 large garlic cloves, roughly chopped

Sauce
Vegetarian
Gluten-free
August
Summer

Method

In a food processor fitted with a steel blade, put the nuts and garlic and process until coarsely chopped, about 10 seconds. Add the basil, salt, and pepper and process until the mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmigiano-Reggi