Making Fresh Basil Pesto
The secret to a vivid green pesto that doesn't turn brown is speed and heat management. You want the leaves to break down before the oxidation process changes their color.
Watch the temperature
If you process the leaves for too long, the friction warms the basil and dulls its color. Use cold oil and work quickly.
- food processor
- rubber spatula
- measuring cups
What goes in.
- 2 cupsfresh basil leaves, packed tightly
- 1/2 cupfreshly grated Parmesan cheese
- 1/3 cuppine nuts, lightly toasted
- 3 clovesgarlic, peeled
- 1/2 cupextra virgin olive oil
- 1/4 tspsea salt
Stream the Oil
Do not dump the oil in all at once. Drizzle it in a slow, steady stream while the processor is running to ensure the fat emulsifies with the solids, creating a creamy rather than oily consistency.
The method.
Pulse the aromatics
Place the pine nuts and garlic into the bowl. Pulse until they resemble a coarse sand.
Add the greenery
Add the basil and salt. Pulse just until the leaves are broken down into small bits; do not turn them into a paste yet.
Incorporate the cheese
Add the Parmesan and pulse twice more to combine.
Emulsify
Turn the processor on a low constant speed and slowly pour the oil through the feed tube until the mixture is thick and uniform.
When it doesn't go to plan.
Toast the pine nuts in a dry pan over medium heat until they smell fragrant and turn golden; keep them moving so they do not burn.
If you have leftovers, press a thin layer of olive oil over the surface of the pesto in your storage jar to prevent the top layer from darkening.
Use a high-quality Parmesan with a sharp bite to cut through the richness of the oil and nuts.
The ones that keep coming up.
Can I use a different nut?
Walnuts or toasted almonds work well. Walnuts provide an earthier base, while almonds add a subtle crunch.
Why did my pesto turn dark brown?
The basil oxidized. This usually happens if the leaves were damp when processed or if the blade generated too much heat during a long blending session.
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