BA’s Best Pesto


This bright, herbaceous pesto makes pretty much everything taste better. More than just a booster for pasta, pesto is a truly versatile addition to any condiment arsenal, equally at home coating blistered green beans as it is swooshed under lamb meatballs with Greek yogurt or dolloped on top of scrambled eggs.

You will need a food processor—if you don’t have one, we highly recommend making this an excuse to get one; it’s a good investment that you’ll use forever and ever and ever—and a handful of ingredients like basil, pine nuts, olive oil, Parmesan, garlic, and salt. The key for this classic pesto is to add the basil at the very end instead of blending everything all at once. That way the herbs will maintain their verdant color without bruising or losing flavor.

Editor’s note: This recipe was originally published August 21, 2018.


Makes about 1½ cups


cup pine nuts


oz. Parmesan, grated (about ¾ cup)


garlic cloves, finely grated


cups basil leaves (about 3 bunches)


cup extra-virgin olive oil


tsp. kosher salt

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