Classic Pesto
Ready In: 20 mins
Serves: 4
Ingredients
- 3 cups fresh basil leaves, loosely packed, washed and dried
- 3 tablespoons pine nuts
- 3 tablespoons grated parmesan cheese, preferably Parmigiano-Reggiano, plus extra for topping
- 1⁄2 teaspoon garlic, minced, according to taste
- 1⁄2 teaspoon kosher salt
- 1⁄4-1⁄2 teaspoon fresh ground black pepper, according to taste
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
Directions
- Place basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until ingredients begin to combine. With the motor running, slowly drizzle in the olive oil until incorporated.
- Toss immediately with hot pasta, and top with freshly grated Parmigiano-Reggiano (makes enough for 1/3 to 1/2 pound of pasta).
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