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There’s something magical about the vibrant green of freshly made basil pesto. With its bold flavor, pesto captures the essence of summer in every spoonful, blending the peppery notes of fresh basil with the nutty richness of pine nuts and the salty bite of Parmesan. Whether you’re tossing it with pasta, spreading it on a sandwich, or drizzling it over grilled veggies, this classic sauce transforms simple ingredients into a feast for the senses. Let’s dive into this easy basil pesto recipe that’s as versatile as it is delicious.
What is Pesto?
Pesto is a traditional Italian sauce originating from Genoa in the Liguria region. It’s typically made by blending fresh basil leaves, garlic, pine nuts, Parmesan or Pecorino cheese, and olive oil. The ingredients are ground together to create a thick, aromatic sauce.
Pesto is most commonly used as a pasta sauce, but it’s also delicious as a spread on bread, a topping for vegetables, fish or chicken, or a flavor enhancer for soups and stews. The name “pesto” comes from the Italian word “pestare,” which means to pound or crush, reflecting the traditional method of making the sauce with a mortar and pestle.
Ingredients
Fresh pesto is only as good as the sum of its components. Besides the freshest possible basil, make sure you use quality ingredients.
- Fresh basil: Provides the signature bright, herbaceous flavor and aroma of pesto.
- Pine nuts: Add a creamy texture and a nutty, buttery flavor. For best results, toast them lightly as indicated in the recipe.
- Parmigiano Reggiano: This aged cheese offers a sharp, salty bite. If possible, opt for real Parmigiano Reggiano (not generic “Parmesan”) aged for at least 12 months, as it will add a richer, more nuanced flavor to your pesto.
- Garlic: Adds a pungent, earthy kick. You can adjust the amount of garlic in the recipe to your taste.
- Lemon: Provides a bright, citrusy acidity that balances the richness of the other ingredients. It also helps keep the pesto green.
- Extra Virgin Olive Oil: Smooth and fruity, it binds the ingredients together and provides heart health benefits. Choose a high-quality extra virgin olive oil. It should be fresh, with a fruity and robust flavor that enhances the herbs and other ingredients in the sauce. Avoid using overly processed or refined olive oils, as they can lack the depth and character needed for a great pesto.
- Salt & Pepper: Essential seasonings that amp up all the other ingredients.
How to Make Basil Pesto
These photos will guide you through making fresh, vibrant basil pesto. For the full recipe, read below.
FAQ
How Long can Homemade Pesto Last? Homemade pesto can last up to one week in the refrigerator when stored in an airtight container, and it can be frozen for up to three months for longer storage.
What to Use Instead of Pine Nuts in Pesto? If you’re looking for alternatives to pine nuts in pesto, there are several great options. Walnuts offer a similar richness with a slightly different flavor profile, while almonds provide a nutty crunch. Sunflower seeds are a nut-free alternative that adds a mild, pleasant taste. For a more unusual twist, try using cashews or even roasted pumpkin seeds. Each substitute will lend its own unique flavor to your pesto, so feel free to experiment and find your favorite!
Should You Blanch the Basil to Keep Pesto Green? Blanching basil can indeed help keep it green by stopping the oxidation process that causes browning. The process involves briefly boiling the basil leaves and then immediately plunging them into ice water to halt the cooking. This helps to preserve the vibrant color and can enhance the flavor by reducing the bitterness often associated with raw basil. However, blanching does slightly alter the flavor of the basil, making it a bit milder and less sharp compared to fresh basil. The texture also changes, becoming softer. While blanching is a good technique for preserving color, it can slightly modify the final taste of your pesto.
How do you Keep Pesto Green?
To keep pesto vibrant and green, follow these tips:
- Use Fresh Ingredients: Fresh basil and high-quality olive oil help maintain color and flavor.
- Add Lemon Juice: A splash of lemon juice not only enhances flavor but also helps prevent oxidation and keeps the pesto looking fresh.
- Store Properly: Keep pesto in an airtight container, pressing a layer of plastic wrap directly onto the surface of the pesto to minimize air exposure.
- Top with Oil: Drizzle a thin layer of olive oil over the surface before sealing the container to create a barrier against air.
These steps will help preserve the vibrant green color of your pesto and maintain its delicious taste.
Pesto Variations
Pesto isn’t just a one-size-fits-all sauce; it’s incredibly versatile and can be adapted to suit various tastes and dietary preferences. While traditional basil pesto is a classic favorite, you can explore countless variations to keep things exciting. Swap out basil for other fresh herbs like cilantro, parsley, or mint to create unique flavor profiles. Try using different nuts or seeds, such as walnuts, almonds, or sunflower seeds, for a twist on the original. Adding vegetables like sun-dried tomatoes, roasted red peppers, or spinach can introduce new dimensions of taste and nutrition. For a dairy-free option, substitute nutritional yeast for cheese, or experiment with different cheeses like Pecorino or Asiago for a change. These variations can breathe new life into your dishes, making pesto a wonderfully adaptable sauce for any palate.
Try these other recipes
Salmon With Pesto and Garlic Tomatoes (that gorgeous picture above)
Basil Pesto
Ingredients
- 1/4 cup pine nuts
- 1 clove garlic pressed or grated
- 4 cups fresh basil leaves loosely packed
- 1 oz freshly grated Parmigiano Reggiano (about 1/4 cup)
- 2 tbsp lemon juice (juice of 1/2 lemon)
- 6 tbsp olive oil
- 1/2 tsp Salt
- 1/4 tsp Freshly ground black pepper
Instructions
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. (Alternatively, bake in the oven on a baking sheet for 5 minutes at 350°F).
- Place the pine nuts in the bowl of your food processor and let them cool for a few minutes.
- Add Parmigiano cheese and salt, and process until pine nuts are finely ground.
- Add basil leaves, garlic, lemon juice, and pepper to the food processor. Process until basil is finely chopped.
- Remove to a bowl. Slowly whisk in the olive oil until combined.
- Alternatively, you can slowly pour the oil down the food processor chute with the motor running. Do not process more than 10 to 15 seconds or the olive oil may turn bitter.
- Serve immediately or cover with a thin layer of olive oil to prevent browning and refrigerate. This will also freeze well.
This recipe and process makes the best pesto that I have ever had anywhere. In my experience, no Michelin Star restaurant can do better. Prepare to amaze yourself and your favorite customers!