Pesto is one of the easiest and most popular ways to make use of summer’s prolific herbs, and at the same time create a flavorful uncooked condiment. The classic pesto, which originated in Genoa, Italy, is made with fresh basil, garlic, pine nuts, Parmesan or Pecorino cheese, and olive oil. The ingredients can either be crushed with a mortar and pestle or finely chopped in a food processor.
4 1/2 ounces finely shredded Parmesan cheese
1 1/2 cups loosely packed fresh basil leaves
1 1/2 cups loosely packed fresh flat-leaf parsley
3/4 cup fresh chives, cut into 1/2-inch pieces
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
How to Make It
Process Parmesan cheese, basil leaves, parsley, chives, olive oil, lemon juice, and salt in a food processor until well combined, 1 to 2 minutes. Use immediately, or cover and chill up to 1 day.
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