Basil Pesto with Extra-Virgin Olive Oil

Fresh from the kitchen of Ina Garten is this yummy and easy pesto recipe!


¼ C. Walnuts
¼ C. Pine Buts
3 Tbsp. Chopped Garlic (About 9 Cloves)
5 C. Fresh Basil Leaves, Packed
1 tsp. Kosher Salt
1 tsp. Black Pepper, Cracked
1½ C. Unflavored Extra-Virgin Olive Oil
1 C. Freshly-Grated Parmesan Cheese


  1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
  2. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.



  1. Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
  2. This recipe is good with any of AllSpice’s single-varietal olive oils, but would also be pretty great with Garlic Infused Olive Oil and even better with the Roasted Walnut Oil!


Have you made this recipe? Share your experience with us in the comments below.