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Pesto Topping

Photo: Dana Gallagher
Yield Makes 2 cups


  • 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

Nutrition 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

How to Make It

  1. 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.