Making Fresh Pesto
The goal is to maintain the brilliant green hue of the basil while creating an emulsion that coats a strand of pasta. Avoid heating the blades of your food processor, as this dulls the color and turns the herbs bitter.
Temperature control is your best tool.
Chill your food processor bowl in the freezer for ten minutes before beginning. This prevents the friction of the blades from cooking the basil as you process it.
- food processor
- rubber spatula
- chef's knife
- measuring cups
What goes in.
- 3 cupsfresh basil leaves, tightly packed
- 1/2 cupextra virgin olive oil
- 1/3 cuppine nuts
- 1/2 cupParmigiano-Reggiano, freshly grated
- 2 clovesgarlic, peeled
- 1/2 tspcoarse sea salt
Pulverize before you emulsify
Process the dry ingredients and garlic into a paste first. Add the basil in two rounds to ensure an even texture, and save the olive oil for the very final pulse.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Shake the pan constantly until they are golden brown and aromatic, then remove them immediately to a cool plate.
Build the base
In the chilled food processor, combine the garlic, toasted pine nuts, and salt. Pulse until the mixture resembles a coarse meal.
Add the herbs
Add half the basil. Pulse several times until chopped, then add the remaining basil. Pulse until the leaves are broken down but not yet pureed.
Incorporate the cheese
Add the grated cheese and pulse three or four times to combine.
Emulsify
With the processor running on its lowest setting, drizzle the olive oil in a slow, steady stream. Stop as soon as the sauce comes together to keep the texture slightly rustic.
Other turns to take.
Walnut Pesto
Substitute the pine nuts with lightly toasted walnuts for a deeper, earthier profile.
Rocket Pesto
Replace one cup of basil with arugula to add a peppery, biting edge to the sauce.
When it doesn't go to plan.
If you are not using the pesto immediately, press a piece of plastic wrap directly onto the surface of the sauce to prevent oxidation.
Do not over-process; if the oil separates or turns cloudy, you have worked it too hard.
Use a mortar and pestle if you want a superior texture; the crushing motion releases more herb oils than cutting blades.
The ones that keep coming up.
Can I freeze pesto?
Yes. Spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag. Drizzle a tiny bit of oil on top of each cube before freezing to protect the color.
Why did my pesto turn brown?
The basil oxidized due to exposure to air or heat. Keep it covered tightly and serve as soon as possible after preparation.
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