How To Make the Best Pesto: The Easiest, Simplest Method — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

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I grow basil in my herb garden for one primary reason: pesto. This sauce is made from a combination of fresh, grassy basil, sharp garlic, and rich pine nuts, all held together by olive oil. While pesto is incredibly easy to make, it’s often rushed to a paste in a blender or food processor without much thought. While I’ll never have the time (or a mortar big enough) to make pesto by hand, I have learned that thoughtfully adding the ingredients to a food processor and pulsing rather than puréeing makes for a better blended pesto. Here’s how to make perfect food-processor pesto in just four steps.

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