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Classic basil pesto
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    • 1 garlic clove
    • 2 TB toasted pine nuts
    • 4 oz basil leaves
    • 2 TB Parmesan cheese
    • 2 TB pecorino cheese
    • 1/2 cup EVOO


Baking Directions:

Put garlic in a mortar and add pinch of salt. Using a pestle, crush garlic cloves. Add pine nuts and pound into a paste. In small handfuls, begin to add basil and add pinch of salt to aid breaking up the basil. Continue adding basil until none is left. If the mortar is too full, remove some and place in a separate bowl. Add cheese and pound together. Slowly add EVOO until it is well incorporated. If it is too thick, add more EVOO.