Classic Basil Pesto
Chef’s Notes: There is no substitute for picking the basil fresh off the plant and making pesto within minutes. If you have homegrown basil of your own, I think you’ll feel the same way! But if you don’t have access to a garden, don’t worry. Basil from the grocery store will do just fine.Makes about 1 cup
Total Time: 10 minutes
- 4 cups basil leaves
- 1/3 cup pine nuts
- 1/2 cup grated Parmigiano Reggiano
- 6 garlic cloves, or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Reprinted with permission from “Pesto: The Modern Mother Sauce“ by Leslie Lennox, Agate Surrey, 2019.