Follow these steps for perfect results
fresh basil leaves
firmly packed
shredded Parmesan cheese
shredded
pine nuts
toasted
olive oil
garlic cloves
Combine all ingredients in a blender or food processor.
Process until smooth, stopping to scrape down the sides as needed.
Expert advice for the best results
Store in an airtight container in the refrigerator for up to 5 days.
Freeze in ice cube trays for later use.
Everything you need to know before you start
5 minutes
Can be made ahead and stored.
Serve dollops of pesto on top of pasta dishes. Drizzle extra virgin olive oil.
Serve with pasta
Use as a spread
Add to salads
Light and crisp
Discover the story behind this recipe
A staple in Italian cuisine, especially Liguria.
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