Basil Pesto (Martha Stewart)

I grow my own Basil plants and love this recipe from Martha Stewart for Basil Pesto.  I always make mine with Pine Nuts and Garlic Infused Olive Oil instead of adding the garlic gloves.

Photograph from Martha Stewart's Website
Photograph from Martha Stewart’s Website


  • 1 cup pine nuts (or walnuts)
  • Coarse salt and ground pepper
  • 8 cups (4 ounces) lightly packed fresh basil leaves
  • 2 garlic cloves, coarsely chopped
  • 2/3 cup extra-virgin olive oil  (I use a little less)


  1. Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
  2. Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
  3. In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

There are some great how-to videos on Martha Stewarts Website on the Basil Pesto Recipe (lower right hand side).

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