How to make Basil Pesto | Sauces and Condiments

Classic Basil Pesto

Makes about ¾ cup
Toast garlic cloves, unpeeled, in a skillet over medium heat until softened and spotty brown, 8 minutes.
Lightly bruise 2 cups fresh basil leaves in 1-gallon zipper-lock bag with rolling pin. Process basil, ¼ cup toasted pine nuts (see this page), 3 toasted and minced garlic cloves, and ½ cup extra-virgin olive oil in food
processor until smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Transfer pesto to bowl, stir in ¼ cup grated Parmesan, and season with salt and pepper to taste. (Pesto can
be refrigerated for up to 3 days. To prevent browning, press plastic wrap on surface or top with thin layer of olive oil.)