Classic Basil

by Molly Shuster


  • 2 small cloves garlic, chopped
  • 2 tablespoons pine nuts, toasted
  • 6 cups lightly packed basil leaves (about 1 pound fresh basil)
  • 1 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • Sea salt, to taste
Classic Basil

Elizabeth Cecil

The Nina, the Pinta, and... pesto? Italy’s favorite sauce and most famous explorer share the same birthplace—Genoa, in the Ligurian region of Italy.

Place the garlic and nuts in a food processor and pulse 4-5 times to roughly chop. Add basil and pulse until finely chopped, then add olive oil and parmesan and process until smooth or your desired consistency. Salt to taste.

Yield: About 1 1/2 cups