Basic pesto from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 383) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ricotta and tomato salad toasts; Crispiest spatchcocked chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • LittlePanFriedBun on February 01, 2026

    This is my go-to pesto. I don’t change a thing with this recipe.

  • wcassity on July 21, 2024

    Great! Really good technique and proportions, perfect flavor profile.

  • purrviciouz on August 14, 2020

    This is my favorite basic pesto method so far. It's a great combination of the slow vs. modern way to make it and produces great flavor. I love to put it on cold pasta salad or in scrambled eggs.

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