Pesto

See the RecipeAndré Baranowski

This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.

Pesto
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.

Ingredients

  • 6 12 cups packed basil leaves
  • 34 cup grated parmesan
  • 6 tbsp. extra-virgin olive oil
  • 3 tbsp. lightly toasted pine nuts
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Put basil, parmesan, 3 tbsp. oil, pine nuts, and garlic into the bowl of a food processor and pulse until finely chopped. Season with salt and pepper and process, drizzling in remaining oil, to make a smooth paste.
  2. Transfer pesto to a bowl and serve, or cover surface with plastic wrap immediately and refrigerate for up to 2 days.