Simple Basil Pesto
This is a pantry-staple technique meant to capture the sharp bite of raw garlic and the floral aroma of fresh basil. The goal is a rustic texture that clings to pasta, not a thin sauce.
Watch the blade speed to avoid oxidation.
Basil bruises easily. Use a cold bowl for your food processor if possible, and work quickly to keep the bright green color from turning muddy.
- food processor
- dry skillet
- rubber spatula
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cuppine nuts, toasted
- 3/4 cupparmesan, freshly grated
- 3 clovesgarlic, peeled
- 1/2 cupextra virgin olive oil
- 1/2 tspsea salt
Stream the oil, don't dump it
Drizzle the oil into the processor while the motor runs on low to force the basil and cheese into a stable, cohesive emulsion.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Shake frequently until they turn golden brown and smell nutty, about 3 minutes. Remove immediately to cool.
Process the aromatics
Add garlic, pine nuts, and salt to the processor. Pulse until the nuts are broken down into a coarse meal.
Incorporate the basil
Add half the basil and pulse to break it down. Add the remaining basil and pulse again until it forms a uniform, chopped consistency.
Add the cheese and oil
Add the parmesan. With the motor running, slowly pour in the olive oil. Stop as soon as the sauce comes together to keep some texture.
Other turns to take.
Walnut-Parsley
Replace pine nuts with toasted walnuts and swap half the basil for flat-leaf parsley for a earthier profile.
Lemon-Zest
Add one teaspoon of fresh lemon zest at the end to brighten the finish against the rich cheese.
When it doesn't go to plan.
To store, press plastic wrap directly onto the surface of the pesto in a jar to keep air out and prevent browning.
If the sauce is too thick for your pasta, stir in two tablespoons of the hot pasta cooking water before serving.
Do not over-process; if the basil becomes a liquid paste, the flavor loses its punch.
The ones that keep coming up.
Can I freeze it?
Yes, but freeze it without the cheese. Add the parmesan fresh when you thaw it to maintain the intended texture.
Why does my pesto taste bitter?
Usually because the olive oil was processed too long at high speed, or the garlic was sprouted. Remove the germ from the center of the garlic clove before using.
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