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Epicurious

Pesto

Recipe information

  • Yield

    makes 1 1/2 cups

Ingredients

1/2 cup pine nuts or walnuts, toasted (see page 365)
4 cups loosely packed fresh basil or flat-leaf parsley leaves
1/2 cup grated parmesan cheese (2 ounces)
1 garlic clove
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for storing

Preparation

  1. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, add oil in a steady stream through the feed tube; process until smooth. Pesto can be stored in an airtight container, covered with a layer of oil; refrigerate up to 3 days or freeze up to 3 months.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the 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.
TagsSauceBasilHerbs & SpicesParmesanCheeseDairyMainDinnerGluten FreeKetoVegetarianQuickMake AheadFood ProcessorCookbooks
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