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.