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    Classic Basil Pesto with Toasted Nuts and Parmesan

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    Pixicook editorial team

    A traditional Italian sauce made with fresh basil, toasted nuts, garlic, Parmesan cheese, and olive oil.

    Ingredients for Classic Basil Pesto with Toasted Nuts and Parmesan

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    serves
    1 peoplechevron
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    Pine Nuts, toasted

    cups

    Substitute chevron-down

    Garlic Clove, unpeeled, toasted, chopped

    each

    Substitute chevron-down

    Basil, packed

    cups

    Substitute chevron-down

    Fresh Parsley Leaves, optional

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil, divided

    tablespoons

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    Salt

    teaspoons

    Substitute chevron-down

    Parmesan Cheese, finely grated

    cups

    Substitute chevron-down

    How to Make Classic Basil Pesto with Toasted Nuts and Parmesan

    1. Toast the Nuts

    Place pine nuts in a dry, small skillet over medium heat. Stir frequently for about 5 minutes, until golden and aromatic. Transfer to a plate to cool.

    2. Toast the Garlic

    Using the same skillet, toast garlic cloves over medium heat for roughly 7 minutes, shaking the pan occasionally until cloves are fragrant and slightly darker. Allow to cool, then peel and chop.

    3. Bruise the Herbs

    Combine basil and optional parsley in a 1-gallon zipper-lock bag. Using a meat pounder or rolling pin, gently pound the bag until all leaves are bruised.

    4. Blend the Pesto

    In a food processor, combine the toasted nuts, chopped garlic, bruised herbs, 1/4 cup olive oil, and salt. Process until smooth, pausing to scrape down the sides as needed, about 1 minute.

    5. Finalize the Pesto

    Transfer the mixture to a bowl. Stir in the grated Parmesan, then gradually mix in the remaining 3 tablespoons of olive oil. Taste and adjust seasoning with salt and pepper.

    Variations

    Nut Variations

    Choose from a variety of nuts to create a robust, earthy pesto.

    Citrus Twist

    Lemon zest or juice can make pesto fresher and tangier, suitable for a range of dishes.

    Herb Swaps

    Use different herbs like cilantro for a Mexican twist or parsley for a more European flavor.

    Add-ins

    Sun-dried tomatoes, roasted red peppers, or olives add depth to the pesto.

    Cheese Options

    Explore hard cheeses like Pecorino Romano or soft ones like goat cheese for creaminess.

    Pitfalls and tips

    Use Fresh Basil Leaves

    The quality of your basil is paramount. Choose fresh, vibrant green leaves that are not wilted. Basil is the star of the show, so the fresher, the better.

    Toasting the Nuts

    Toasting nuts brings out their depth of flavor. Do this in a dry skillet over medium heat, shaking the pan often, until they're fragrant and just starting to brown. Be sure to let them cool before blending to avoid making the pesto oily.

    Quality Olive Oil

    The olive oil will significantly affect the flavor, so use the best quality extra-virgin olive oil you can afford. It should be fruity and not too peppery to complement the basil.

    Grating Parmesan Freshly

    Use a block of high-quality Parmesan and grate it yourself. Pre-grated cheese often contains anti-caking agents that can affect the texture and flavor of your pesto.

    Pulse, Don't Puree

    When you blend your pesto, pulse the ingredients rather than running the processor continuously. This helps to keep some texture in the pesto and prevents it from becoming too smooth or paste-like.


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