Traditional Basil Pesto

Traditional Basil Pesto

Makes about 1 ¼ cups


3 oz. fresh basil leaves
½ cup pine nuts, toasted
½ cup freshly grated Kowalski's Parmesan Cheese
2 cloves garlic
½ cup Kowalski's Extra Virgin Olive Oil or Kowalski's Basil Infused Olive Oil, plus extra for fresh storage
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
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  1. In a food processor, combine first 4 ingredients (through garlic); blend until smooth.
  2. Slowly drizzle in oil through an oil spout until mixture is glossy, very smooth and coats the back of a metal spoon without running off quickly.
  3. Season with salt and pepper to taste.
  4. Use immediately or store in the refrigerator, covered with a thin layer of olive oil, for up to 3 days.


  • 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.