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Classic Pesto

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Classic Pesto
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Makes: 1 servings adjust
Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Makes about 1 cup.



  • 4 cups Fresh Basil Leaves, from about 3 large bunches
  • 12 cup Olive Oil
  • 13 cup Pine Nuts
  • 2 cloves Garlic

Step 1

Combine basil, olive oil, pine nuts and garlic in a blender or food processor. Process until paste forms, stopping often to push down basil.


  • 12 cup Grated Parmesan Cheese
  • 1 teaspoon Kosher Salt

Step 2

Add cheese and salt; process until smooth. Transfer to small bowl.

Step 3

Can be made 1 day ahead and stored in refrigerator. NOTE: Freezes really well. Just omit adding the cheese. When ready to use, thaw and mix in the cheese. Or freeze in ice cube trays until solid, pop out and place in a freezer bag. When ready to use, thaw however many cubes you need and mix with an equal quantity of cheese.
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