Originally posted July 07, 2011


pesto by joanie

I increased the amount of garlic and pine nuts. I also added a little lemon juice (as suggested by Ned -- thanks!).


  • 2 cloves garlic
  • 2 cups fresh basil leaves*
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated parmesan
  • 1/2 tsp kosher salt
  • juice of 1/2 lemon (optional)
  • * You can use a mix of fresh basil and italian flat leaf parsley if you're up for it!
1 cup


Add everything to the food processor and blend! Easy peasy.

10 minutes


  • commented about 9 years ago

    I saw a recipe that adds arugula, which could be really nice. I just made this actually and ruined it by adding too much salt--i probably added a full teaspoon, maybe more. DON'T DO THAT.

  • commented about 9 years ago

    I want to try switching out the pine nuts for walnuts and adding parsley to the mix. I also read an recipe from Whole Foods that adds fresh spinach leaves and pitted green olives. Slipping spinach in there sounds kind of brilliant.

Adapted from

Mario Batali


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