Basil Pesto

Basil Pesto

Makes about 1 cup. Enough for 1 pound of pasta.

Author Cakewalk Kitchen


  • 2 cups of fresh basil leaves - packed
  • 2 peeled garlic gloves
  • 1/4 cup - pine nuts
  • 1/2 teaspoon - kosher salt
  • 1/2 cup - extra virgin olive oil
  • 1/2 cup - grated Parmesan Reggiano cheese


  1. In the bowl of a food processor, add the basil, the garlic, the pine nuts and the kosher salt. Using the on off switch, process the ingredients until minced.
  2. With the processor running, slowly add the olive oil through the feed tube, in a thin stream until it is will blended. The pesto may seem a little thin but the cheese will thicken it up.
  3. Transfer the pesto to a small container and then stir in the Parmesan. The pesto is now ready for use. If you are saving it for later, drizzle a small layer of olive oil on top, cover and refrigerate.

Recipe Notes