recipe

Pesto is the best-o! A quick spin in the food processor turns leafy basil (and a handful of other ingredients) into your new favorite sauce.

safety
  • Uses the stovetop
difficulty
  • Beginner
time
  • 30 minutes
yield
  • Makes about ¾ cup

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

¼ cup
pine nuts
2 cups
fresh basil leaves
½ cup
extra-virgin olive oil
¼ cup
grated Parmesan cheese (½ ounce)
1
garlic clove, peeled
½ teaspoon
salt

Gather Cooking Equipment

10-inch skillet
Rubber spatula
Food processor
Airtight storage container
1
 
¼ cup
pine nuts

Add pine nuts to 10-inch skillet. Toast pine nuts over low heat, using rubber spatula to stir often, until lightly browned and fragrant, 6 to 8 minutes. Turn off heat.

 
2
 

Carefully transfer pine nuts to food processor (ask an adult for help) and let pine nuts cool for 10 minutes.

 
3
 
2 cups
fresh basil leaves
½ cup
extra-virgin olive oil
¼ cup
grated Parmesan cheese (½ ounce)
1 teaspoon
garlic clove, peeled
½ teaspoon
salt

Add basil, oil, Parmesan, garlic, and salt to food processor. Lock lid into place. Turn on processor and process for 30 seconds. Stop processor, remove lid, and use rubber spatula to scrape down sides of processor bowl.

 
4
 

Lock lid back into place. Turn on processor and process until mixture is smooth, about 30 seconds. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).

 
5
 

Use rubber spatula to scrape pesto into airtight storage container. Serve. (Pesto can be covered with 1 tablespoon extra-virgin olive oil and refrigerated for up to 4 days.)