Pesto Topping

Real Simple
Pesto ToppingRecipe
Photo: Dana Gallagher
Makes 2 cups


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3 cups fresh basil leaves
3 tablespoons grated Parmesan, plus more for serving
2 tablespoons pine nuts
3 small cloves garlic, minced
1 cup extra-virgin olive oil, plus more for storing


Combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped. With the machine running, pour in a thin, steady stream of the oil, blending until the mixture is well combined and emulsified. Store in the refrigerator in an airtight container covered with a thin layer of oil (to preserve the color) for up to 1 week. Sprinkle with additional Parmesan (and basil leaves, if you wish) just before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.) Note: To make this recipe even simpler, buy prepared pesto and spruce it up at home with chopped pine nuts and freshly grated Parmesan before serving.

Created date

March 2005

Nutritional Information

Calcium 24 mg
Calories 133
Caloriesfromfat 97 %
Carbohydrate 1 g
Cholesterol 1 mg
Fat 15 g
Fiber 0 g
Iron 0 mg
Protein 1 mg
Satfat 2 g
Sodium 15 mg