Quick Basil Pesto
Slightly Adapted from the Williams-Sonoma Book of Sauces
  • 2-3 cloves of garlic
  • 2 oz. of freshly grated Parmesan cheese
  • ¼ cup of toasted almonds or walnuts (The original recipe calls for pine nuts.)
  • 2 cups of Packed Basil Leaves, washed and dried
  • 2 tbs. fresh Parsley (optional)
  • ½ cup of Extra Virgin Olive Oil
  • ¼ tsp of salt
  • ⅛ tsp of freshly ground pepper
  1. Turn your food processor on and drop the cloves of the garlic through the top opening. (This will result in a good mince.)
  2. Add the nuts and the cheese and blend briefly until the nuts are ground up.
  3. Add the basil and pulse again.
  4. Add the oil in a slow steady stream through the top opening.
  5. Stop half way through the oil. This will result in a thick paste.
  6. Scrape down the sides of the bowl with a rubber spatula and then add however much oil you need to reach your desired consistency.
  7. Add salt and pepper and then taste for flavor.
  8. If the pesto tastes flat, try adding more parmesan or a pinch more salt.
  9. Use the pesto right away or store well covered.
  10. If you are storing it in the fridge for a few days, pour a small amount of olive oil on top to slow the discoloration.
Recipe by Happy Go Stuckey at https://happygostuckey.com/basilpesto/