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


  • 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


Step 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.

Step 2

Transfer pesto to a bowl and serve, or cover surface with plastic wrap immediately and refrigerate for up to 2 days.

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