Basil Pesto


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese


  1. Lightly toast pine nuts in non-stick skillet, tossing frequently, for 3-4 minutes
  2. Add basil, cheese, garlic, oil, and pine nuts in blender container
  3. Place lid on container, then place container on blender base
  4. Turn on blender at low speed and slowly increase to high
  5. Use tamper to push ingredients toward the blades
  6. Blend until combined thoroughly
  7. Top warm pasta with mixtures and mix to coat

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