Making Classic Herb Pesto
This is a direct method for capturing the essence of fresh summer herbs. By focusing on the ratio of fat to fiber, you end up with a sauce that clings to pasta or vegetables rather than separating.
Control the heat
Your goal is to maintain the vibrant green color of the herbs; keep the blades cold and work in short, pulsing bursts to prevent bruising the leaves.
- food processor or mortar and pestle
- rubber spatula
- chef's knife
What goes in.
- 3 cupsfresh basil leaves, tightly packed
- 1/2 cupextra virgin olive oil
- 1/3 cuppine nuts, lightly toasted
- 1/2 cupparmigiano-reggiano, freshly grated
- 2 clovesgarlic, peeled
- 1/2 tspkosher salt
Don't over-process
Continuous running of the motor generates heat that oxidizes the basil, turning it brown and bitter. Use the pulse setting to break down the solids systematically.
The method.
Toast the nuts
Place pine nuts in a dry pan over medium heat. Shake frequently until they become golden and fragrant, then set aside to cool completely.
Process the aromatics
Drop the garlic cloves into the processor and pulse until finely minced. Add the toasted pine nuts and salt, pulsing until a coarse meal forms.
Add the herbs
Add the basil leaves in three batches, pulsing between each. Scrape down the sides of the bowl with your spatula to ensure every leaf is caught by the blade.
Incorporate the oil
With the processor running on low or pulsing steadily, stream the olive oil in a thin, steady flow. This creates the creamy emulsion.
Finish with cheese
Add the grated cheese last. Pulse only three or four times to incorporate; you want to retain a slight texture from the cheese rather than turning it into a smooth paste.
Other turns to take.
Rocket and Walnut
Replace basil with arugula for a peppery finish and use toasted walnuts instead of pine nuts for a deeper, earthier profile.
Cilantro-Lime
Substitute cilantro for basil and add a squeeze of fresh lime juice. This works well for drizzling over grilled proteins.
When it doesn't go to plan.
If you aren't using the pesto immediately, press a piece of plastic wrap directly onto the surface to block air and keep it bright green.
Do not store the cheese inside the pesto if you plan to freeze it; stir the grated cheese in only after thawing.
If the sauce is too thick, add a teaspoon of hot pasta water at a time until it reaches the desired consistency.
The ones that keep coming up.
Why did my pesto turn brown?
The leaves were likely exposed to too much heat or oxygen. Keep the herbs dry before processing and ensure the motor isn't running long enough to heat the bowl.
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