Follow these steps for perfect results
fresh basil leaves
chopped, packed
salt
freshly ground pepper
garlic
chopped
pine nuts
finely chopped
olive oil
Parmesan cheese
grated
Combine fresh basil, salt, pepper, garlic, pine nuts (or walnuts), and 1 cup of olive oil in a blender.
Blend at high speed until the ingredients are smooth, stopping every 5-6 seconds to push the herbs down with a rubber spatula.
If the pesto is too thick, add more olive oil until desired consistency is achieved.
Stir in grated Parmesan cheese.
Expert advice for the best results
For a smoother pesto, blanch the basil leaves for a few seconds before blending.
Store pesto in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made a day or two in advance.
Serve in a small bowl alongside the dish, or drizzle artfully over pasta.
Serve with pasta, grilled chicken, or fish.
Use as a dip for vegetables or bread.
The acidity of the wine complements the richness of the pesto.
Discover the story behind this recipe
A staple in Italian cuisine, often associated with summer and fresh ingredients.
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