Traditional Basil Pesto

Makes 1 ¼ cups
  • 3 oz. fresh basil leaves
  • 1/2 cup pine nuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • - kosher salt and coarse ground black pepper, to taste

Combine first 4 ingredients in a food processor and blend until smooth. Slowly drizzle in oil through oil spout until mixture is glossy, very smooth and coats a metal spoon without running off quickly. Season to taste.


  • Substitute another fresh herb (such as cilantro, oregano or Italian parsley) or spinach for all or part of the basil.
  • Add drained sun-dried tomatoes, roasted red peppers, olives or artichokes.
  • Use walnuts, almonds or pecans in place of the pine nuts.
  • Try Asiago or Romano cheese in place of Parmesan.

Good to Know: Pesto may be covered with a thin layer of olive oil and stored in the refrigerator up to 3 days.

Follow along with our step-by-step recipe video: