Classic Pesto
photo by 3 Zesty Lemons
- Ready In:
- 20mins
- Ingredients:
- 8
- 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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RECIPE SUBMITTED BY
I'm a medical writer who has relocated from Philadelphia to the South. Homesick for the diverse cuisine of my beloved city, I've spent the past year learning to cook, and I love it!!