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Basil Pesto Recipe

Basil Pesto Recipe

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups


  • 3 ounces (4 cups) fresh basil leaves (from a 4 ounce bunch of basil)
  • 1/2 cup toasted pine nuts
  • 1/2 cup extra-virgin olive oil, plus extra for the jar
  • 2 garlic cloves, sliced
  • Kosher salt
  • 3 ounces (1 cup) freshly grated Parmigiano-Reggiano cheese


  1. Fill a large bowl with ice water. Place basil in the water and let soak for 5 minutes.
  2. Add pine nuts, olive oil, garlic and a pinch of salt to a food processor and blitz until smooth. Take the basil from the water and shake off any excess (but don’t fully dry). Add basil to the food processor (tearing any big leaves) and blitz until evenly combined (about 5 to 6 pulses). Add the cheese and blitz until just combined (about 5 more pulses). If the pesto is too thick, pulse some of the cold soaking water (a few teaspoons at a time) until it’s a smooth, creamy texture. Season to taste with additional salt.
  3. Transfer pesto to a jar and top with a thin layer of olive oil. You can store pesto in the fridge for 1 to 2 weeks. After each time you use it, make sure there’s a thin layer of olive oil on top of the pesto. This will ensure that the top doesn’t turn brown.