My F&W
quick save (...)

Basil Pesto

  • SERVINGS: MAKES ABOUT 3/4 CUP
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/4 cup extra-virgin olive oil, plus more for brushing
  2. 1/4 cup pine nuts
  3. 2 garlic cloves, smashed
  4. 1/4 cup freshly grated Parmesan cheese
  5. 2 cups (lightly packed) basil leaves
  6. 1/2 teaspoon fresh lemon juice
  7. Salt
  1. Brush a small skillet with olive oil and heat. Add the pine nuts and toast over moderately high heat, stirring constantly, until golden, about 3 minutes. Transfer to a plate to cool.
  2. In a food processor or blender, pulse the pine nuts with the garlic and Parmesan until finely chopped. Add the basil and pulse until minced, scraping down the side of the bowl. With the machine on, add the 1/4 cup of olive oil in a thin stream and process until smooth. Add the lemon juice and season with salt.
Make Ahead The pesto can be refrigerated overnight; press a piece of plastic wrap directly on the surface to keep the pesto from discoloring. Serve With Basil Blini with Salmon Caviar.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.