Basil Pesto 1.000
Aug 20, 2003

Here's the classic approach to pesto, made with basil, pine nuts and Parmesan. Do with it as you will, whether that means tossing it with hot pasta, stirring it into mashed potatoes or simply spreading it on a baguette and strewing sliced tomatoes over the top.

1 cup

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Tested size: 1 cup

  • 3 cups fresh basil leaves, rinsed
  • 1/4 cup pine nuts, toasted (see NOTE)
  • 2 cloves garlic
  • 1 teaspoon freshly squeezed lemon juice
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese

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In a food processor or using a large mortar, process or mash the basil, nuts, garlic, lemon juice, salt and pepper until almost smooth. Slowly add the oil in a steady stream and mix until completely combined. Stir in the cheese. Taste and, if desired, adjust the ingredients accordingly.

NOTE: When a recipe calls for toasted nuts, you can toast them in a skillet over medium heat for about 4 minutes, shaking the skillet often, or place them in a 325-degree oven for 4 to 7 minutes.

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Adapted from Robin Kline.

Tested by Robin Kline.

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