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Home > Restaurants > Recipes > Pesto

Pesto

Provided by: Chef Vincent Scotto
Served at: Scopa

  • Type of Dish: Condiments/Sauces
  • Cuisine: Italian
  • Special Requests: Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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Ingredients

1/4 cup pine nuts
3/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic
4 cups loosely packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
Kosher salt

Instructions

Preheat the oven to 350 degrees. Spread the pine nuts in a single layer on a baking sheet and toast for 4 to 5 minutes until fragrant and golden brown. Shake the pan once or twice during toasting and take care that the nuts do not burn. Transfer to a plate and cool.

Combine in a blender 3/4 cup of the oil, garlic, 1 cup of the basil, and the pine nuts. Process until nearly smooth. Add the remaining basil, and process until nearly smooth. Add the cheese and pulse to combine. Season with salt. Use immediately or transfer to a glass or plastic container for storage. Top with 1 tablespoon of olive oil, cover, and refrigerate. Will keep for 3 to 4 days in the fridge or 2 months in the freezer.

(Published 1999)
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