Game plan: The pesto can be made up to 3 days in advance. To store, place it in a container and press plastic wrap on top of the pesto so that it’s touching the surface. Cover with a lid or another piece of plastic wrap and refrigerate until ready to use. Or freeze up to 1 month.
Watch the CHOW Test Kitchen’s Amy Wisniewski make this easy basil pesto in an episode of our Easiest Way video series.
1/2 cup finely grated Parmigiano Reggiano cheese (about 1 ounce)
3 tablespoons toasted pine nuts
1 medium garlic clove, finely chopped
3/4 teaspoonkosher salt
1/3 cup good-quality olive oil
Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.