Back of The Basics: Pesto When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto is widely available, it's easy to make. Pesto is simply an uncooked paste consisting of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It can be made with a mortar and pestle or in a food processor. Once you have mastered the basic recipe, you can get creative with other herb, nut, and cheese combinations. To learn the basic technique, . Pesto From Giada De Laurentiis Ingredients2 cups packed fresh basil leaves 1/4 cup toasted pine nuts 1 garlic clove, peeled 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/2 to 2/3 cup extra-virgin olive oil 1/2 cup grated Parmesan Directions In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste. Makes 1-1 1/2 cups. Information Category Other, Condiments/Sauces Cuisine Italian View 7 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments AmberHoney 6 years I just made mine from my garden basil and I assume the picture is not done in a food processor since it's so chunky - either way, it's a super delish dish! To Roaring Silence - Mine keeps for a couple of weeks, but I keep my fridge pretty cold. On another note, freeze what you don't use. It doesn't alter the flavor or color at all. I just made mine and froze most of it cause it's so decadent in the winter and plus I still have a bunch growing. Try it with other herbs, my Greek oregano makes a pretty tasty pesto, I use toasted walnuts and a bit of parme or other hard cheese cause I like to sprinkle on feta before serving. I also use Greek EVOO (add some kalamatas to the pasta, if you like them) makes it more fun and tasty! They are also great in a veggie soup or bean soup, it adds some spunky flavor! Don't forget to try instead of garlic bread - toast the bread first, then just glob on the pesto and dive in. Eat, drink and be merry every day of your life! RoaringSilence 7 years I'm about to make this with the basil from my garden! Anyone know how long you can keep this in the fridge? nancita 7 years I think I could eat pesto every day, if not for the garlic breath. Your photo is making my mouth water. tiff58 7 years Yum! I like to make mine with sun dried tomatoes and crushed red pepper.