Is it best to use a mortar and pestle when you make pesto? Sure. But busy weeknight cooks don’t always have the time or fortitude to massage tender herbs into submission.
This recipe takes only a few minutes to prepare and is easily customizable. Try substituting arugula or watercress for some (or all!) of the parsley or basil. Swap in almonds or walnuts if pine nuts are unavailable or too expensive, or use hard cheeses like Pecorino Romano, aged Manchego or cotija in place of Parmesan.
Put everything except basil in blender or food processor and pulse until nuts, garlic and parsley are finely chopped. Add basil and blend until fully incorporated. Serve immediately over pasta, or in spreads, soups or sandwiches.
Alternatively, freeze finished pesto in airtight container for up to two months.
Last Updated: June 1, 2023