Classic Basil Pesto


  • 2 garlic cloves, peeled
  • 2 cups firmly packed fresh basil leaves (about 2 medium bunches)
  • ½ cup firmly packed parsley leaves
  • 2 tablespoon pine nuts
  • ½ cup olive oil
  • ¼ teaspoon black pepper
  • ¾ cup freshly grated Parmesan cheese


  1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
  2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
  3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Advance Preparation

Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.

Makes 1.5 cups.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s