Fresh Basil Pesto
Pesto relies on high-quality olive oil and fresh, dry basil leaves to emulsify into a bright, thick sauce. By pulsing the nuts and cheese first and adding the oil in a steady stream, you achieve a creamy consistency rather than an oily separation.
Control the heat of your tools
Heat kills the bright green color of basil. Keep your blades cold or pulse in short bursts to avoid warming the sauce.
- food processor or mortar and pestle
- rubber spatula
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cupextra virgin olive oil
- 1/3 cuppine nuts, lightly toasted
- 1/2 cupParmigiano-Reggiano, freshly grated
- 2 clovesgarlic, peeled and smashed
- 1/2 tspsea salt
Add oil last and slowly
Do not dump the oil in at once. Drizzle it into the spinning processor to force the fat to suspend in the herb and cheese mixture.
The method.
Toast the nuts
Place pine nuts in a dry pan over medium heat. Shake constantly for 3 minutes until they turn golden and smell fragrant.
Process the base
Add the pine nuts, garlic, and salt to the processor. Pulse until the nuts are broken down into a coarse, sandy texture.
Add the basil
Add the basil leaves. Pulse briefly until the leaves are chopped but still have visible texture.
Emulsify
With the processor running, slowly drizzle the olive oil through the feed tube until incorporated.
Fold in cheese
Transfer the mixture to a bowl and fold in the grated cheese by hand using a rubber spatula.
When it doesn't go to plan.
Wash your basil hours in advance; wet leaves make watery pesto.
If you are not using the pesto immediately, press a piece of plastic wrap directly onto the surface of the sauce to prevent oxidation.
Substitute walnuts or pistachios if pine nuts are unavailable.
The ones that keep coming up.
Can I freeze pesto?
Yes. Spoon it into ice cube trays and freeze. Once solid, transfer the cubes to a freezer bag.
Why did my pesto turn dark brown?
The basil oxidized from heat or exposure to air. Short pulses and keeping the sauce covered with a thin layer of olive oil helps keep it green.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe