“B” standing for basil, of course.

It’s 2021, and there are thousands of pesto variations out there… and I am certainly not claiming that I don’t have several in my repertoire, however, I think it’s still important to have the original, basic recipe in your back pocket. Regardless of how basic that makes you feel.

Ingredients:

3 cups packed basil leaves

1/2 cup, grated parmesan reggiano cheese

3 cloves of garlic

1/2 cup pine nuts

pinch of salt

pinch of white pepper

1/2 cup evoo

Directions:

Add all ingredients, except evoo, to a blender. Pulse a few times to break down.

Turn blender to low, and slowly start drizzling evoo into other ingredients. Continue until evoo is fully incorporated. Turn speed up until all ingredients are fully combined and pureed.