Recipe information
Yield
yields 1 cup
Ingredients
Preparation
Step 1
In the bowl of a food processor, pulse the nuts and garlic until crumbly. Add the basil, oil, salt, pepper, and grated cheese and process until fairly smooth.
Variations
Step 2
Use soy or rice Parmesan for a vegan variation.
Step 3
If your basil supply is limited, or if you prefer a milder flavor, substitute spinach leaves for up to half of the basil.
Step 4
Add a touch of lemon juice or some chopped tomatoes.
Planning tip
Step 5
In the summer, when basil is abundant and reasonably priced, make pesto for your freezer. (Multiply this recipe for the amount of basil you have.) Omit the cheese and freeze the mixture in ice cube trays. When they’re frozen, pop the cubes out and store in a freezer bag, where they will keep for months. Then, when you’re ready for a taste of summer, defrost some cubes and purée with the cheese. The frozen cubes are also handy for tossing into soups, stews, and sauces for a quick flavor boost.
Serving & menu ideas
Step 6
Pasta tossed with pesto and topped with chopped tomatoes is one of our favorite simple suppers. Or stir some pesto into cooked rice or other grains. It also makes a nice sandwich spread—try it on Tortilla Melt (page 144) or a cheese and tomato sandwich. Toss some with leftover pasta and add a few steamed or raw vegetables for a quick pasta salad.
