A traditional Italian sauce made with fresh basil, toasted nuts, garlic, Parmesan cheese, and olive oil.
10 minutes
A traditional Italian sauce made with fresh basil, toasted nuts, garlic, Parmesan cheese, and olive oil.
Pine Nuts, toasted
cups
Garlic Clove, unpeeled, toasted, chopped
each
Basil, packed
cups
Fresh Parsley Leaves, optional
tablespoons
Extra Virgin Olive Oil, divided
tablespoons
teaspoons
Parmesan Cheese, finely grated
cups
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.
Choose from a variety of nuts to create a robust, earthy pesto.
Lemon zest or juice can make pesto fresher and tangier, suitable for a range of dishes.
Use different herbs like cilantro for a Mexican twist or parsley for a more European flavor.
Sun-dried tomatoes, roasted red peppers, or olives add depth to the pesto.
Explore hard cheeses like Pecorino Romano or soft ones like goat cheese for creaminess.
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 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.
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.
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.
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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