Basil Pesto

Basil Pesto
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(Cook With Harish)


  • ½ cup pine nuts
  • 3 oz. Parmesan, grated (about ¾ cup)
  • Garlic cloves
  • Basil leaves (about 3 bunches)
  • ¾ cup extra-virgin olive oil
  • 1 tsp. kosher salt

Basil Pesto Steps by Steps

  1. Garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove.
  2. Add the pine nuts to the mixture and pound again.
  3. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil
  4. Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again.
  5. Keep adding a bit more cheese or oil until you are happy with the taste and consistency.

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