Fresh Basil Pesto
A good pesto should look like a bright green tapenade, not a soup. If you use a heavy hand with the oil, the ingredients lose their identity.
The mortar and pestle is traditional, but a food processor works if you are careful.
Keep your basil cold and dry before you start to prevent the leaves from bruising and turning black under the blade.
- Food processor or mortar and pestle
- Spatula
- Small skillet
What goes in.
- 3 cupspacked fresh basil leaves, washed and dried
- 1/2 cuppine nuts
- 2 clovesgarlic, peeled and smashed
- 3/4 cupfreshly grated Parmigiano-Reggiano
- 1/2 cupextra virgin olive oil
- 1/2 tspsea salt
Respect the Texture
Stop the food processor frequently. If you run it continuously, the heat from the blades will cook the basil and dull its vibrant color.
The method.
Toast the nuts
Place the pine nuts in a dry skillet over medium-low heat. Shake the pan constantly until they are golden brown and fragrant, about 3 minutes. Remove immediately so they do not continue to burn.
Process the aromatics
Add the garlic and toasted pine nuts to the processor. Pulse until they are broken down into a fine crumb.
Add the greens
Add the basil leaves and salt. Pulse 5 to 10 times, stopping to scrape down the sides, until the leaves are chopped but still retain some structure.
Incorporate the cheese and oil
Add the cheese and pulse once. With the machine running on a low pulse, drizzle the olive oil in a thin stream until the mixture is cohesive.
Other turns to take.
Walnut Pesto
Replace pine nuts with lightly toasted walnuts for a deeper, earthier profile.
Arugula Pesto
Substitute half the basil with baby arugula for a peppery, sharp finish.
When it doesn't go to plan.
If not serving immediately, press a piece of plastic wrap directly onto the surface of the sauce to prevent oxidation.
Do not freeze pesto with the cheese added; stir the Parmesan in only once you have thawed the herb and oil base.
If the sauce feels too thick, add a tablespoon of pasta water when tossing with your noodles.
The ones that keep coming up.
Why does my pesto turn dark brown?
The basil is oxidizing. Ensure your leaves are perfectly dry before processing and keep the blade speed slow.
Can I use other greens?
Yes, spinach, parsley, or even blanched kale work, though they lack the specific fragrance of basil.
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