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Epicurious
Gourmet

Three Basil Pesto

By John Raggio

4.8

(24)

Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.

Cooks' note:

•For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil.
•Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
•Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.
•For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine or spaghetti until al dente, then whisk about 1/3 cup pasta-cooking water into pesto. Add drained pasta to pesto with salt and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano.

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