Basil Pesto


Makes about 1 cup

3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated Pecorino Romano


Chop the garlic in a food processor.


Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.


With the food processor running, drizzle in the oil.


Transfer to a small bowl and stir in the Parmigiano and pecorino.


The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.


Three variations of this recipe are available here.

See the recipe

Pesto is one of life’s greatest pleasures, but it’s best when eaten immediately.  To get the freshest, most delicious pesto, you should make it yourself.  Pesto works well in a food processor, but grinding it by hand with a mortar and pestle or molcajete is not only a badass labor of love, but also adds an earthiness that you can’t get any other way.  So roll up your sleeves and go back in time–here’s how to make pesto the old-fashioned way, demonstrated by Chris Vaughn of B&B Ristorante.

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