Ingredients Condiments Pesto Sauce Basil Pesto Be the first to rate & review! This herby, green sauce tastes like the essence of summer in a bowl. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Updated on January 8, 2023 Print Rate It Share Share Tweet Pin Email Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Active Time: 5 mins Total Time: 10 mins Yield: 1 cup This basil pesto recipe is perfect whether you twirl pasta in it, spoon it over grilled vegetables, dollop it into minestrone, or serve it as a dipping sauce alongside seared shrimp. This is a classic version of basil pesto, albeit made in a food processor instead of with a mortar and pestle. Be sure to add the oil slowly, so it emulsifies the sauce. Use this recipe as a baseline for the amount and type of pesto you prefer, and adjust it to your needs. You can cut this recipe in half for a smaller amount, or make extra; this recipe is easily doubled or tripled, and leftovers will keep in the refrigerator for up to five days when topped with a layer of oil to prevent the pesto from oxidizing. If you are making a large batch of pesto to stash in the freezer, omit the cheese for now and add it when you are ready to thaw and use the sauce. You can also customize this recipe with different nuts, greens, cheese, and oil. Swap in walnuts, pecans, or pistachios for the pine nuts, and use parsley, arugula, or blanched kale in addition to or instead of basil. A sharp cheese like cheddar or Gruyère can be subbed in for the Parmigiano-Reggiano, and avocado or nut oil can be used as alternatives to olive oil. You can further make this sauce your own creation by stirring in a pinch of smoky chile powder, black pepper, crushed red pepper flakes, or grated lemon zest after blending the pesto. Ingredients 2 tablespoons pine nuts 3 cups basil leaves (1 large bunch) 2 garlic cloves, smashed ½ cup freshly grated Parmigiano-Reggiano cheese ½ cup extra-virgin olive oil 1 teaspoon kosher salt Directions Toast pine nuts in a small skillet over medium, stirring frequently, until golden, 5 minutes (you can also toast them in a 350°F oven for 10 minutes). Transfer nuts to the bowl of a food processor to cool. Pulse nuts with basil, garlic, and cheese until blended, scraping down sides of bowl as needed, 5 pulses. With the machine running, slowly pour in olive oil, and puree until almost smooth. Season with salt and store in an airtight container in refrigerator up to 5 days. Rate it Print