Basil Pesto, of sorts

Serves: about 1½ cups


  • A basketful of fresh basil leaves (or as much basil as you can cram into a 9-cup food processor)
  • 2 garlic cloves, peeled
  • 1 teaspoon sea salt
  • 1 cup extra virgin olive oil


  1. Add the basil and garlic to a food processor. Pulse until it breaks down, you may need to scrape the sides once or twice.
  2. Add the salt. With the processor on, drizzle in half the olive oil.
  3. Spoon the pesto in a jar. Top with the remaining oil (do not stir).
  4. Store at room temperature, adding oil as needed to keep the basil submerged.