Pesto
Recipe information
Yield
makes 1 1/4 cups
Ingredients
1/2 cup pine nuts or walnuts
4 cups fresh basil or parsley leaves, loosely packed
1/2 cup finely grated Parmesan cheese
1 garlic clove
Coarse salt and fresh ground pepper
1/2 cup extra-virgin olive oil
Preparation
Step 1
Preheat the oven to 350°F. Spread the pine nuts or walnuts on a rimmed baking sheet; toast in the oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.
Step 2
In a food processor, combine the toasted nuts, basil or parsley leaves, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With the machine running, pour the olive oil in a steady stream through the feed tube; process until smooth.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
