Perfect Pesto PastaPhoto by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. Use an olive oil that’s good enough for sipping—there’s a lot of it here.
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