Homemade Pesto: Making your own herby, garlicy pesto at home is as easy as throwing FIVE ingredients into a food processor.
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Homemade Pesto

Making your own herby, garlicy pesto at home is as easy as throwing FIVE ingredients into a food processor.
Prep Time10 mins
Servings: 1 cup

Ingredients

  • 2 cups fresh basil leaves
  • 1/2 cup pine nuts or walnuts
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oi
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt

Instructions

  • In the drum of a food processor, combine the basil leaves, pine nuts, and garlic. Process until everything is combined (it will still be chunky). Stop the processor, remove the lid, and scrape down the sides of the drum.
  • Replace the lid and remove the plug in order to pour the olive oil into the mixture. Slowly drizzle the olive oil and continue to process until all of the oil is incorporated.
  • Stop the processor and add the Parmesan cheese and the salt. Pulse a few times to combine, then use pesto immediately. Pesto says fresh, covered tightly with plastic wrap pressed to the surface in the refrigerator up to 4 days. Pesto freezes very well. Wrap tightly with plastic wrap pressed to the surface, up to 3 months. Thaw in the refrigerator.

Notes

Adapted from Ina Garten