By Tara Bench and Khalil Hymore
Classic Basil Pesto
Work: 10 minutes
Total: 10 minutes
4 cups packed basil leaves
1 cup grated Parmesan
3/4 cup (3 1/2 oz.) pine nuts, lightly toasted
2 cloves garlic, roughly chopped
1/2 teaspoon kosher salt
3/4 cup extra virgin olive oil
Combine all ingredients, except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month. Makes 2 cups.
Use this method to make all the pesto recipes in this slide show.