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
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