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Epicurious

Pesto Sauce

Pesto is a traditional pasta sauce, but it is also a delicious sauce for grilled vegetables and chicken, salads, and pizzas, and a perfect final flavoring to a bean and vegetable soup.

Cooks' Note

Italian parsley or rocket can be substituted for the basil, with or without the cheese.

Recipe information

  • Yield

    makes about 1 1/2 cups

Ingredients

1 or 2 small garlic cloves
Salt
1/4 cup pine nuts or walnuts, lightly toasted
1 bunch basil (1 cup leaves)
1/4 cup grated Parmesan cheese
About 1/2 cup olive oil

Preparation

  1. Peel and slice the garlic and put it in a large mortar. (You may want to take out some of the garlic and add it later if more is needed after tasting. The garlic flavor should not overwhelm the perfume of the basil.) Add a pinch of salt and the nuts, and pound the mixture to a paste. Add the basil leaves, and continue pounding and grinding the leaves until they are somewhat smooth. Work in the cheese and the oil. Add more or less oil depending on the thickness desired. Taste and add more salt if needed.

In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved. Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.
TagsSauceCondimentDipItalianEuropeanBasilHerbs & SpicesParmesanCheeseDairyPine NutNutGluten FreeVegetarianEasyQuickMake AheadMeal PrepWeeknight Meals5 Ingredients or FewerNo-CookCookbooks
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