Basic Pesto

By Florence Fabricant

May 12, 2010
Andrew Sullivan for The New York Times
Time
15 minutes
Rating
5 (5269)
Notes
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Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.

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Ingredients

Yield: 2 cups
  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

82 calories; 8 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 49 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.

  2. Step 2

    With the machine running slowly dribble in the oil and process until the mixture is smooth.

  3. Step 3

    Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

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5 out of 5
5269 user ratings
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