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Classic Basil Pesto

15 minutes | Yield: About 1 cup

Pesto is a very easy and flexible recipe that every aspiring cook (and for that matter the cooking-averse) should know.  Feel free to adjust proportions to your taste. Try experimenting with different nuts and leafy herbs. Arugula or Italian Parsley work well, as do walnuts and even pistachios.


  • 3oz fresh Soli Organic Basil leaves, firmly packed
  • 1/3 cup Parmesan-Reggiano, freshly grated
  • 1/2 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 2 medium garlic cloves, crushed
  • sea salt, to taste
  • fresh ground black pepper, to taste


  1. Add pine nuts, garlic and sea salt to a food processor and blitz to form a paste
  2. Add basil and blend until incorporated
  3. Add cheese and blend continuously while drizzling olive oil slowly
  4. Add pepper and additional salt to taste

A food processor is the easiest tool for the job, but feel free to use a blender, stick blender or even a mortar and pestle.