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Pesto
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
Ingredients
Ingredient Checklist
1 small garlic clove
1/2 teaspoon kosher salt, plus more for serving
2 tablespoons toasted pine nuts
3 ounces fresh basil leaves (3 cups)
1/2 cup grated Parmigiano-Reggiano
1/4 cup cup grated Pecorino Romano
3/4 cup extra-virgin olive oil
Gallery
Pesto
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
Gallery
Pesto
Pesto
Pesto
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 1 1/4 cups
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes 1 1/4 cups
Makes 1 1/4 cups
Ingredients
Ingredients
- 1 small garlic clove
- 1/2 teaspoon kosher salt, plus more for serving
- 2 tablespoons toasted pine nuts
- 3 ounces fresh basil leaves (3 cups)
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup cup grated Pecorino Romano
- 3/4 cup extra-virgin olive oil
Directions
Use the side of a chef’s knife to mash garlic clove with kosher salt until garlic breaks down. Transfer to the bowl of a food processor with toasted pine nuts. Pulse until a paste forms. Add fresh basil leaves in two batches, pulsing until finely chopped. Add grated Parmigiano-Reggiano and grated Pecorino Romano; puree until combined. Transfer to a bowl; slowly whisk in extra-virgin olive oil. Season with salt. Store in an airtight container, covered with a thin layer of oil, for up to 2 days.
In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.
Reviews (5)
Add Rating & Review
50 Ratings
5 star values:
15
4 star values:
8
3 star values:
15
2 star values:
10
1 star values:
2
Reviews (5)
Add Rating & Review
50 Ratings
5 star values:
15
4 star values:
8
3 star values:
15
2 star values:
10
1 star values:
2
Add Rating & Review
50 Ratings
5 star values:
15
4 star values:
8
3 star values:
15
2 star values:
10
1 star values:
2
50 Ratings
5 star values:
15
4 star values:
8
3 star values:
15
2 star values:
10
1 star values:
2
50 Ratings
5 star values:
15
4 star values:
8
3 star values:
15
2 star values:
10
1 star values:
2
- 5 star values:
- 15
- 4 star values:
- 8
- 3 star values:
- 15
- 2 star values:
- 10
- 1 star values:
- 2
Martha Stewart Member
Rating: 5 stars
07/07/2018
Perfect! I used walnuts--since pine nuts have become so pricey it's hard to find fresh ones in my area and the walnuts blend just as well with the basil. I think this recipe can work with other herbs, too. I've used cilantro with pecans in the past, so plug them into this recipe and maybe sub manchego for the parmesan
Martha Stewart Member
Rating: 5 stars
08/26/2017
Absolutely the BEST! Ingredient proportions right on the mark. I've been using other recipes, and finally tried this one, and I am so happy I did. Followed the recipe exactly. Made three batches, two to freeze, one to use for lunch. Great time to make it. Beautiful basil in the farmers markets.
Martha Stewart Member
Rating: Unrated
01/20/2012
My first time making a pesto. It turned out great! I only had raw marcona almonds on hand so used those as I felt they tasted similar to pine nuts. I'm excited to eat this tonight!
Martha Stewart Member
Rating: Unrated
12/19/2010
Easy and very tasty!
Martha Stewart Member
Rating: Unrated
08/25/2008
Great, simple, flavorful pesto. Thanks Martha!
Martha Stewart Member
Rating: 5 stars
07/07/2018
Perfect! I used walnuts--since pine nuts have become so pricey it's hard to find fresh ones in my area and the walnuts blend just as well with the basil. I think this recipe can work with other herbs, too. I've used cilantro with pecans in the past, so plug them into this recipe and maybe sub manchego for the parmesan
Rating: 5 stars
Rating: 5 stars
08/26/2017
Absolutely the BEST! Ingredient proportions right on the mark. I've been using other recipes, and finally tried this one, and I am so happy I did. Followed the recipe exactly. Made three batches, two to freeze, one to use for lunch. Great time to make it. Beautiful basil in the farmers markets.
Rating: Unrated
01/20/2012
My first time making a pesto. It turned out great! I only had raw marcona almonds on hand so used those as I felt they tasted similar to pine nuts. I'm excited to eat this tonight!
Rating: Unrated
Rating: Unrated
12/19/2010
Easy and very tasty!
Rating: Unrated
08/25/2008
Great, simple, flavorful pesto. Thanks Martha!
All Reviews for Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
