Make pesto
Pounding or blending fresh basil, garlic, pine nuts, parmesan, and olive oil into a vivid green sauce. Traditional with a mortar; quick with a food processor.
Used for
- pasta
- sandwiches
- soups
- grilled bread
In the kitchen
- blanch basil briefly to keep the color bright
- pulse, don't purée, for texture
- press plastic wrap on the surface to store
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it — while you're actually cooking. Shop smarter, cook with confidence.
Try Tastease free →