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Basil Pesto, of sorts

5 from 3 votes


  • 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


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