Julee Rosso, Sheila Lukins

Basil Pesto

Preparation info

  • ¾ cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This puréed basil base makes a perfect crostini spread, or you can add ground pine nuts and Parmesan for a truly lush pesto.

Ingredients

  • 4 cloves garlic, minced
  • 2 cups fresh basil leaves, rinsed and thoroughly dried
  • ⅓

Method

  1. Place the garlic and basil in the bowl of a food processor. With the motor running, slowly drizzle in the oil through the feed tube, and process until the basil is puréed.
  2. Transfer the pesto to a bowl and stir in the salt and pepper. Refrigerate, covered, until ready to use. This keeps in the refrigerator for 2 to 3 days.