Fresh Basil Pesto
This is a raw sauce that lives and dies by the quality of the basil. Forget the jarred versions; the vibrancy of a pesto made seconds before service changes how the entire dish settles on the plate.
Control the texture with the blade.
Pesto should have a bit of grit to it. Stop processing before you reach the consistency of baby food, or the oil will separate and turn muddy.
- food processor
- rubber spatula
- dry skillet
What goes in.
- 3 cupstightly packed fresh basil leaves, washed and dried
- 1/2 cuppine nuts, lightly toasted
- 3 clovesgarlic, peeled
- 1 cupParmigiano-Reggiano, finely grated
- 3/4 cupextra virgin olive oil
- 1/2 tspkosher salt
Drizzle the oil slowly
Do not dump the oil in at once. Adding the oil in a thin, steady stream while the processor is running is the only way to ensure the cheese and greens bind into a stable, silky sauce.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Shake frequently until they turn golden brown and fragrant, about 3 minutes. Remove immediately to avoid burning.
Pulse the aromatics
Add the garlic and toasted nuts to the processor. Pulse until they are broken down into small, uniform crumbs.
Add the green
Add the basil leaves and salt. Pulse 5 to 6 times until the leaves are chopped into small flecks, but not turned into a puree.
Combine
Add the grated cheese. Run the processor on low and slowly pour the olive oil through the feed tube until the pesto is uniform and thick.
Adjust
Use a spatula to scrape down the sides. Taste, and add a pinch more salt if the cheese isn't carrying enough weight.
Other turns to take.
Walnut-Parsley
Replace pine nuts with toasted walnuts and swap half the basil for flat-leaf parsley for a sharper, earthier profile.
Sun-Dried Tomato
Add 4 pieces of oil-packed sun-dried tomatoes to the processor to create a dense, deeply savory red pesto.
When it doesn't go to plan.
Spin your basil in a salad spinner until completely dry; excess water prevents the oil from emulsifying correctly.
If you aren't using the pesto immediately, press a piece of plastic wrap directly onto the surface to keep the basil from oxidizing and turning black.
Blanching your basil for 10 seconds in boiling water then shocking in ice before blending will keep the color neon green for days.
The ones that keep coming up.
Can I make this without a food processor?
Yes, a mortar and pestle is the traditional way. It takes longer and requires more physical effort, but the crushing action releases more aromatic oils than a spinning blade.
Why does my pesto taste bitter?
Usually, the oil has been whipped too hard, or the garlic was too sharp. Try removing the green sprout from the center of the garlic clove next time.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe