Fresh Basil Pesto
Pesto is built on the raw emulsion of basil, garlic, nuts, cheese, and oil. The secret is to introduce the olive oil in a slow, thin stream while blending to ensure the sauce stays bright green rather than turning into a muddy brown.
Temperature is your enemy
Heat generated by a food processor blade can bruise the basil leaves and oxidize the color. Chill your processor bowl in the freezer for ten minutes before starting to keep the paste vibrant.
- food processor or mortar and pestle
- rubber spatula
- measuring cups
What goes in.
- 2 cupsfresh basil leaves, packed and washed
- 1/3 cuppine nuts, lightly toasted
- 3 clovesgarlic, peeled
- 1/2 cupParmigiano-Reggiano, freshly grated
- 1/2 cupextra virgin olive oil
- 1/4 tspsea salt
The slow stream
Do not dump the oil in all at once. Drizzle it in while the machine is running to force the fat to bind with the basil and cheese, creating a creamy, stable sauce.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Shake the pan constantly for three minutes until they turn golden brown and release a nutty aroma. Remove immediately to avoid burning.
Pulse the aromatics
Add the garlic and toasted nuts to the food processor. Pulse five or six times until you have a coarse, sand-like texture.
Incorporate basil
Add the basil leaves and salt. Pulse the machine in short bursts, stopping to scrape down the sides of the bowl with the spatula until the basil is broken down into small, uniform flecks.
Emulsify
With the processor running on a low setting, pour the olive oil through the feed tube in a steady, thin stream. Stop once all the oil is incorporated.
Fold in cheese
Transfer the mixture to a bowl and fold in the grated Parmigiano-Reggiano by hand. Doing this manually prevents the cheese from becoming gummy.
Other turns to take.
Walnut Pesto
Replace pine nuts with toasted walnuts for a deeper, earthier bite.
Arugula Pesto
Substitute half the basil with baby arugula for a peppery, sharp finish.
When it doesn't go to plan.
If you have a mortar and pestle, use it. The friction crushes the basil cells rather than cutting them, resulting in a much more intense flavor profile.
Place a thin layer of olive oil on the surface of the pesto before storing to prevent the air from turning the top layer dark.
If not using immediately, press plastic wrap directly onto the surface of the pesto to block oxygen contact.
The ones that keep coming up.
Can I freeze pesto?
Yes. Spoon it into ice cube trays, freeze, then store the cubes in a bag. It holds its quality for about three months.
Why did my pesto turn brown?
Oxidation. This happens when the basil is exposed to too much air or heat. Using chilled equipment and adding the oil slowly helps mitigate this.
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