Some say using a blender rather than a food processor to purée the basil, pine nuts, olive oil, and garlic results in a smoother sauce. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.
Recipe information
Yield
Makes about 1 cup
Ingredients
4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt
Preparation
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Recipe notes
Back to topSee Related Recipes and Cooking Tips
How Big-Batch Cooking Will Help You Make Dinner (and Breakfast) (and Lunch) With Your Ingredient Stash
You might have more groceries in your house than ever before. Here's how to make the best use of everything you've got.These 5 Essential Sauces Make Summer Cooking a Breeze
Keep these easy recipes in your back pocket and you'll be the calmest cook on the block.51 Amazing Old-School Pastas
Now all you need is a red checkered tablecloth.
