Simple Basil Pesto
Pesto relies entirely on the quality of your basil and the order in which you combine the ingredients. By pulsing the nuts and garlic first into a paste before adding the leaves, you ensure a uniform texture that clings to pasta instead of separating into oil and leafy clumps.
Freshness is the only shortcut here
Basil bruises quickly, so handle the leaves gently. Use a neutral oil if you want the basil to shine, or a robust olive oil if you prefer a peppery finish.
- food processor
- rubber spatula
- chef's knife
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cuppine nuts, toasted
- 2 clovesgarlic, peeled
- 3/4 cupparmesan cheese, freshly grated
- 1/2 cupextra virgin olive oil
- 1/2 tspkosher salt
The Drizzle Method
Do not pour the oil in all at once. With the processor running, stream the oil in slowly; this creates a stable emulsion that keeps the sauce thick and creamy.
The method.
Pulse the aromatics
Place the toasted pine nuts and peeled garlic in the processor. Pulse until you have a coarse, sand-like texture.
Add the basil
Add the basil leaves and salt to the processor. Pulse in short bursts until the leaves are finely chopped but not liquified.
Incorporate cheese
Add the grated parmesan. Pulse two or three times to just combine.
Mount with oil
Turn the processor on to a steady low speed. Slowly pour the olive oil through the feed tube until the mixture is cohesive.
Adjust and store
Scrape the sides with your spatula. Taste and add salt if needed. Transfer to a jar and press a piece of plastic wrap directly onto the surface to prevent browning.
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 sauce.
Sun-Dried Tomato
Add 1/4 cup of oil-packed sun-dried tomatoes during the first pulse for a richer, more acidic profile.
When it doesn't go to plan.
Toast pine nuts in a dry pan over medium heat, shaking constantly until they smell fragrant and turn light gold.
If you have time, chill your food processor bowl in the freezer for ten minutes before starting to keep the basil from heating up during processing.
Do not over-process; friction heat turns basil bitter and olive green.
The ones that keep coming up.
Can I use a blender instead of a food processor?
You can, but be careful. Blenders are designed to liquify things. Use the lowest speed and pulse gently so you don't turn the pesto into a thin, hot puree.
How long will this stay green?
The air causes browning. Keeping the surface covered with a thin layer of olive oil or plastic wrap will keep the color vibrant for about 3 days in the refrigerator.
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