Fresh Herb Pesto
This is a raw sauce that relies on the quality of its components. Choose the freshest herbs you can find, as their volatile oils define the final result.
Control the emulsion
Your goal is a thick, spoonable paste. If you use a machine, keep it cold and pulse briefly to avoid heating the herbs, which turns them brown.
- Mortar and pestle (preferred) or food processor
- Rubber spatula
- Small glass jar
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cupextra virgin olive oil
- 1/3 cuppine nuts, lightly toasted
- 1/2 cupparmesan cheese, finely grated
- 2 clovesgarlic, peeled
- 1/2 tspsea salt
Create the base
Always grind the garlic and salt into a smooth paste before adding the leaves. This ensures the sharpness of the garlic is evenly distributed throughout the oil.
The method.
Prepare the aromatics
Place the garlic cloves and salt into the mortar. Grind them with the pestle until you have a smooth, consistent white paste.
Incorporate the nuts
Add the toasted pine nuts to the mortar and grind until they break down into a fine meal that clings to the garlic base.
Add the herbs
Add the basil leaves in small handfuls, grinding firmly in a circular motion until they break down into a dark green, uniform pulp.
Finish the emulsion
Use the spatula to stir in the olive oil and grated cheese until the mixture is thick and clings to the sides of the bowl.
Other turns to take.
Rocket and Walnut
Swap basil for peppery rocket and pine nuts for toasted walnuts for a sharper, earthier flavor.
Parsley and Almond
Use flat-leaf parsley and blanched almonds for a bright, clean version that pairs well with grilled fish.
When it doesn't go to plan.
To store, pour a thin layer of olive oil over the surface of the pesto in the jar; this prevents oxidation and keeps the top layer bright green.
If using a food processor, chill the bowl and blade in the freezer for ten minutes beforehand to keep the herbs from cooking during processing.
Toast the pine nuts in a dry pan over medium heat, tossing constantly until they are golden brown and smell fragrant, then let them cool completely before grinding.
The ones that keep coming up.
Why did my pesto turn dark brown?
The leaves were exposed to too much heat or oxygen. Adding the oil too slowly or processing for too long causes the herbs to oxidize.
Can I leave out the cheese?
Yes, it will be more herbaceous. Add a pinch more salt to compensate for the missing savory depth.
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