Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it’s still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 2 cups of pesto |
Ingredients
- 8 cups packed fresh basil
- 1/2 cup pine nuts, toasted
- 2 to 4 cloves garlic
- Kosher salt
- 1 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
Instructions
- Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
- With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 170 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 3 mg |
| Sodium | 81 mg |
Reviews
Is 8 cups of basil a misprint?