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Putting up Pesto

Posted by Peggy on September 8, 2009

Putting up Pesto
Recipe: Putting up Pesto


  • 1 cup pine nuts
  • 4 large cloves of garlic, peeled
  • 8 cups packed freshly harvested basil leaves, washed, stems and flowers removed
  • 3/4 - 1 1/2-2 cups extra virgin olive oil
  • 2 cups grated Parmigianno Reggiano*


  1. Preheat oven or toaster oven to 350˚ degrees.
  2. Toast the pine nuts and garlic in the oven until the pine nuts are light brown, 3-6 minutes.
  3. In a food processor, purée the garlic with 2 tablespoons oil until smooth. Add the pine nuts to the bowl and, with off and on pulses, pulse until semi-puréed yet coarse in textures. With a spatula, scrape garlic-nut mixture from the bowl and reserve.
  4. Working in batches, place the basil leaves in the food processor and, with the addition of 1/2 cup olive oil, purée until smooth. Add additional oil to desired consistency. Combine basil mixture with garlic-nut mixture. Stir in Parmesan and season to taste with kosher salt and freshly ground pepper.

*Omit the Reggiano if you're freezing the pesto. Simply add it back after the pesto is thawed.

Time: 25 minutes

Number of servings (yield): 2 1/2 heaping cups (enough for a couple of ice cube trays for the freezer and tomorrow's dinnerFeed)

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