Making Basil Pesto from Scratch
Pesto relies on the freshness of its components. If the basil is wilted or the oil is rancid, the result is heavy and flat. Build this in the order prescribed to ensure the aromatics fully infuse the fat.
Temperature control is your primary concern.
Keep your ingredients cool. Warmth from the friction of a food processor or a hot kitchen will darken the basil and turn the olive oil bitter.
- food processor or mortar and pestle
- rubber spatula
- measuring spoons
What goes in.
- 2 cupstightly packed fresh basil leaves, stems removed
- 1/2 cupfreshly grated Parmesan or Pecorino Romano
- 1/3 cuppine nuts, lightly toasted
- 3 clovesgarlic, peeled
- 1/2 cupextra virgin olive oil
- 1/2 tspkosher salt
Add the oil last
Do not process the oil with the greens. Stop the machine, add the oil in a thin, slow stream while pulsing, or whisk it in by hand at the end to maintain a suspension.
The method.
Prep the greens
Wash the basil and pat it bone-dry. Any moisture left on the leaves will prevent the oil from coating them properly.
Crush the base
Pulse the garlic, toasted pine nuts, and salt until they form a coarse paste. If using a mortar and pestle, grind until you achieve a uniform, sandy consistency.
Add the basil
Add the basil leaves in two batches. Pulse just enough to break them down into small flecks; do not turn the mixture into a puree or juice.
Incorporate the cheese
Fold in the cheese using a spatula. If it looks too dry, add a teaspoon of olive oil to loosen it.
Finish with oil
With the processor running on the lowest speed, drizzle the olive oil in slowly. Stop as soon as the sauce is creamy and holds its shape.
Other turns to take.
Walnut Pesto
Replace pine nuts with toasted walnuts for a deeper, more robust flavor profile.
Arugula Pesto
Substitute half the basil with baby arugula to add a sharp, peppery bite to the finish.
When it doesn't go to plan.
To store, pour a thin layer of olive oil over the top of the pesto in your jar to prevent oxidation and browning.
If your pesto seems too thick, use a tablespoon of the hot water from your pasta pot to thin it out right before serving.
Always grate your cheese by hand; pre-grated cheese contains anti-caking agents that ruin the texture of an emulsion.
The ones that keep coming up.
Why did my pesto turn brown?
The basil oxidized. This happens if the leaves were bruised too harshly or left exposed to air for too long after being processed.
Can I freeze this?
Yes. Spoon it into ice cube trays, freeze, then move to a freezer-safe bag. It will last up to three months.
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