Simple Basil Pesto
Pesto relies on the quality of your basil and the speed of your blade. Blitz toasted pine nuts, garlic, and fresh basil leaves with enough olive oil to create a loose, emulsified paste, finishing with finely grated hard cheese.
Freshness determines the outcome.
Basil bruises easily, so keep it cool and process it quickly to maintain its bright green color. Use a mild olive oil so you do not mask the herbal note of the leaves.
- food processor or mortar and pestle
- rubber spatula
- small dry skillet
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cuppine nuts, lightly toasted
- 2 clovesgarlic, peeled
- 1/2 cupParmigiano-Reggiano, finely grated
- 3/4 cupextra virgin olive oil
- 1/2 tspsea salt
Stream, don't dump
Adding the olive oil in a slow, steady stream while the processor runs is what turns separate ingredients into a cohesive, creamy sauce.
The method.
Toast the nuts
Place pine nuts in a dry skillet over medium heat. Shake often until they turn light gold, about 3 minutes. Remove immediately so they do not burn.
Pulse the aromatics
Add the garlic and toasted nuts to the processor. Pulse until they are broken down into a coarse sand-like texture.
Add the basil
Toss in the basil leaves and salt. Pulse just until the leaves are chopped. Do not over-process, or the friction heat will turn the basil brown.
Emulsify
With the machine running on low, pour the oil in a thin, steady stream. Stop when the sauce is bright green and fluid.
Fold in cheese
Remove the bowl from the base. Use a spatula to stir in the cheese by hand to preserve its texture.
Other turns to take.
Walnut Pesto
Replace pine nuts with toasted walnuts for a deeper, earthier profile.
Arugula Pesto
Substitute half the basil with baby arugula for a sharp, peppery bite.
When it doesn't go to plan.
To store, press plastic wrap directly onto the surface of the sauce to prevent oxidation.
Freeze leftovers in ice cube trays for individual portions ready for pasta.
If using a mortar and pestle, start by crushing the garlic and salt into a paste before adding the nuts and basil.
The ones that keep coming up.
Why did my pesto turn dark?
Heat from the processor blade or exposure to air causes oxidation. Keep the blades cold or use a mortar and pestle to keep it bright.
Can I leave the cheese out?
Yes, if you plan to freeze the sauce. Stir the cheese in once you thaw it for use.
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