Traditional Basil Pesto

  • 4 cups tightly packed basil leaves (about 8 ounces of whole basil bunches)
  • 1/2 cup finely grated Parmigiano cheese (about 1 ounce)
  • 3 tablespoons toasted pine nuts
  • 1 medium garlic clove, finely chopped
  • 3/4 teaspoon kosher salt
  • 1/3 cup good-quality olive oil

Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.

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