Traditional Basil Pesto
The secret to a lasting, bright green sauce is the speed of your work and the quality of your olive oil. By pounding the ingredients rather than shearing them in a blender, you keep the cell structure of the basil intact, preventing the oxidation that turns pesto brown.
Temperature control is your best friend.
Use a chilled mortar if possible, and work quickly to ensure the friction of the pestle doesn't heat up the basil leaves.
- Large marble mortar and pestle
- Rubber spatula
- Small skillet
What goes in.
- 3 cupsfresh basil leaves, packed and patted dry
- 1/3 cuppine nuts
- 2 clovesgarlic, peeled and smashed
- 1/2 cupParmigiano-Reggiano, freshly grated
- 1/4 cupPecorino Romano, freshly grated
- 1/2 cupextra virgin olive oil
- 1/2 tspcoarse sea salt
Grind, don't chop
Use a circular motion to press the leaves against the sides of the mortar; this bruises the basil to release its oils without chopping it into a dull, oxidized pulp.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Shake frequently until they turn a light golden hue and smell fragrant. Remove immediately to avoid burning.
Break down garlic and salt
Place garlic and salt in the mortar. Grind with the pestle until it turns into a smooth, creamy paste.
Incorporate basil
Add basil leaves in three batches. Grind with a firm circular motion until the leaves break down into a bright green mash.
Add the nuts
Add the toasted pine nuts and grind until they are fully integrated but still offer a tiny bit of texture.
Finish with cheese and oil
Stir in the cheeses with the spatula. Slowly drizzle the olive oil in a thin stream while continuing to grind, until the sauce reaches a thick, emulsified consistency.
Other turns to take.
Walnut Pesto
Replace pine nuts with lightly toasted walnuts for a deeper, earthier profile.
Arugula Pesto
Substitute half the basil with baby arugula to introduce a peppery bite.
When it doesn't go to plan.
Pat your basil leaves completely dry after washing; any residual water will prevent the oil from emulsifying correctly.
If not using immediately, pour a thin layer of olive oil over the top of the pesto to act as a seal and prevent darkening.
Add the cheeses last so they don't become overly gummy during the heavy grinding process.
The ones that keep coming up.
Can I use a food processor?
You can, but pulse it in short bursts. The blades generate heat and air, which will oxidize the basil much faster than the mortar method.
How long will this stay green?
In the refrigerator, it stays vibrant for about 24 hours. After that, the bright green will naturally dull, though it remains usable.
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