Everyone should have a great basil pesto recipe on hand for the season when fresh basil overtakes the garden and runs wild at the farmers market. Pesto is traditionally made in a mortar and pestle—its name is derived from the Italian verb pesta, meaning “to pound.” Here, a food processor is your friend and makes for quicker work. This easy recipe is classic in terms of ingredients: pine nuts, Parmesan, and garlic. If you’re willing to go a little off course, you could sub in another green leafy thing (like arugula or cilantro) for the fresh basil leaves; cashews, pistachios, or pecans for the pine nuts; or a different hard cheese, such as Pecorino, for the parm.
We love to use pesto as a condiment to top soup and pizza. A batch does two times the work in this recipe for pan-fried chicken thighs as a dual marinade and dipping sauce. Pair it with whatever noodles you have on hand for unbeatable pesto pasta. Or use it as a verdant addition to so many other dinner recipes.
Store pesto sauce in the refrigerator in an airtight container for up to a week, or freeze pesto, portioned into ice cube trays, then transfer to a freezer bag for up to six months.
Editor’s note: This recipe has been updated to reflect that kosher salt should be used. If using table salt, use half the amount specified.
Recipe information
Yield
Makes about 1⅓ cups
Ingredients
Preparation
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Editor’s note: This recipe was originally published in the September 2002 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004.
Recipe notes
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