Basil Pesto

Name: Basil Pesto
Yield: Makes 3/4 cup, enough for 1 pound of pasta
Cuisine: Italian
Ingredients: 1/4 cup, pine nuts, toasted (or substitute almonds or walnuts); 3 , garlic cloves, unpeeled; 2 cups packed, fresh basil leaves; 2 tablespoons, fresh parsley leaves (optional); 1/4 cup plus 3 tablespoons, extra-virgin olive oil; 1/2 teaspoon, salt; 1/4 cup, finely grated Parmesan cheese or Pecorino Romano

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Appears in Cook's Illustrated July/August 1996

To balance the flavors, bruise the basil and toast the garlic.

SERVESMakes 3/4 cup, enough for 1 pound of pasta

TIME25 minutes

Italian Name:Pesto alla genovese

WHY THIS RECIPE WORKS

Our goal in developing our pesto recipe was to heighten the basil and subdue the garlic flavors so that each major element balanced the other. We started with plenty of fresh basil, pounded to bruise it and release flavorful oils. To tame t...

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