Pesto
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cup
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Course
Main Course, Condiments
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Cuisine
Italian-American Fussion
Pesto
Description
The Pesto brings together toasted pine nuts and fresh basil leaves, finely chopped along with grated Parmesan cheese and a clove of garlic. Kosher salt and black pepper season the mix, while extra virgin olive oil is slowly incorporated to achieve a creamy, emulsified sauce. Toasting the pine nuts in a dry skillet enhances their nutty flavor and aroma, which complements the fresh, herbal basil and sharp Parmesan.
This sauce has a smooth yet slightly textured consistency, perfect for stirring into warm pasta, spreading on breads, or dolloping onto cooked vegetables. The bright green color reflects the fresh herbs used.
To store, keep pesto in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Covering the surface with a thin layer of olive oil can help preserve the color. Variations include substituting the basil or nuts with other leafy greens or nuts, adjusting flavor and texture accordingly.
Ingredients
- 2 tablespoons pine nuts
- 2 cups / 60g / 2oz basil tightly pack measuring cup, Note 1, fresh leaves
- 1/2 cup (50 g) Parmesan Cheese finely grated (tightly pack the cup
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 1 garlic small, clove
- 7 tbsp extra virgin olive oil , best quality
Instructions
- Toast pine nuts - Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
- Blitz pesto - Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
- Add oil while blitzing - With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
- Handheld blender stick - Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
Storage and Use:
- Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it's not a super airtight container, smooth the surface and cover with a thin layer of olive oil - basil goes brown when in contact with air.
- Makes enough for: 300g/10oz dried pasta of choice (can stretch to 350g/12oz). See here for how to make a great simple pesto pasta!
Notes
- Use fresh basil leaves for vibrant color and flavor; avoid older basil as it darkens when blended.
- Press basil leaves tightly into the measuring cup to get the correct quantity.
- Variations: substitute basil and pine nuts with greens like spinach or kale, and nuts like walnuts or cashews for different pesto flavors.
- Store pesto in an airtight container in the fridge for up to 3 days or freeze up to 3 months; cover the surface with olive oil to prevent browning.
- This recipe yields just under 1 cup of pesto, serving approximately 300g (10oz) of dried pasta.
User Reviews
Overall Rating
4.9
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