2000s Recipes + Menus


Makesabout 1 1/3 cups
  • Active time:15 min
  • Start to finish:15 min
September 2002
  • 3 large garlic cloves
  • 1/2 cup pine nuts
  • 2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups loosely packed fresh basil
  • 2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Cooks’ note: Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
Subscribe to Gourmet