Classic Basil Pesto
The goal is to move quickly. Basil leaves darken the moment they are exposed to oxygen and friction, so keep your workspace cool and your movements efficient.
The temperature of your ingredients dictates the color.
Work with cold equipment if possible. If the blades of your food processor get too hot, they will cook the basil and turn the sauce a muddy brown.
- food processor
- rubber spatula
- measuring cups
- skillet
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cupParmigiano-Reggiano, freshly grated
- 1/3 cuppine nuts, toasted
- 3 clovesgarlic, peeled
- 1/2 cupextra virgin olive oil
- 1/2 tspsea salt
Drizzling the oil
Do not dump the oil in all at once. Drizzle it into the processor in a slow, steady stream while the machine is running to ensure the oil binds with the basil and cheese into a creamy paste.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Toss constantly for 3 minutes until they turn light gold. Remove immediately so they do not burn.
Pulse the aromatics
Add the garlic and toasted nuts to the food processor. Pulse until they resemble coarse sand.
Incorporate basil
Add the basil leaves and salt. Pulse 5 or 6 times, stopping to scrape down the sides with your spatula until the leaves are finely chopped.
Add the cheese
Add the grated cheese and pulse twice to combine.
Emulsify
With the motor running on low, slowly stream the olive oil into the processor. Stop as soon as the sauce looks thick and cohesive.
Other turns to take.
Walnut-Parsley
Substitute toasted walnuts for pine nuts and replace half the basil with flat-leaf parsley for a earthier, sharper bite.
Sun-Dried Tomato
Add 4 pieces of oil-packed sun-dried tomatoes to the initial pulse for a deeper, tangy flavor.
When it doesn't go to plan.
If you are not using the pesto immediately, press plastic wrap directly onto the surface of the sauce to keep it from oxidizing.
If the sauce is too thick, add a teaspoon of hot pasta water to loosen it before serving.
Use a light touch with the garlic; it intensifies as it sits.
The ones that keep coming up.
Can I use a blender instead of a food processor?
You can, but be careful. Blenders move faster and generate more heat, which can turn the basil bitter. Use short pulses and keep an eye on the consistency.
Why does my pesto turn dark?
Oxidation. The basil reacts with air. Keeping it tightly covered or adding a thin layer of olive oil on top before storing helps prevent this.
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