Print

Pesto, Three Ways

Prevent your screen from going dark

Makes about 1 cup 1x

Time 10 minutes

Units Scale

Ingredients

  • 2 lightly packed cups fresh basil leaves
  • Salt
  • 1/2 clove garlic, or more to taste
  • 2 tablespoons pine nuts or walnuts
  • 1/2 cup extra virgin olive oil, or more as needed, plus extra for topping for storage
  • 1/2 cup freshly grated Parmesan, pecorino Romano, or other hard cheese

Instructions

1. Put the basil with a pinch salt, the garlic, nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the side of the container if necessary and adding the rest of the oil gradually.

2. Add more oil if you prefer a thinner mixture. Serve or transfer to an airtight container and top with a thin layer of olive oil. Store in the refrigerator for a week or 2 or in the freezer for several months. Stir in the Parmesan by hand just before serving.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Recipe variations

Mint or Dill “Pesto”
Try it on pasta or grilled vegetables: Substitute mint or dill for the basil; the garlic is optional. Use a good-quality vegetable oil and omit the cheese. Finish, if you’d like, with a squeeze of lemon juice. Use within a day.

Arugula “Pesto”
Terrific with grilled vegetables or plain rice: Substitute arugula (tough stems removed) for the basil. Omit the cheese. Use within a day.