Classic Basil Pesto
Classic Basil Pesto is a vibrant Italian sauce made from fresh basil, toasted pine nuts, garlic, and Parmesan cheese. A blanching technique preserves its bright green color and prevents browning.
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Classic Basil Pesto is a vibrant Italian sauce made from fresh basil, toasted pine nuts, garlic, and Parmesan cheese. A blanching technique preserves its bright green color and prevents browning.
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Heat a small amount of olive oil in a skillet over medium heat. Add the pine nuts and toast, stirring frequently, until evenly browned.
Pour the toasted pine nuts onto a plate to cool completely.
Remove the stems from the fresh basil. You should have about 3 ounces of leaves.
Bring a pot of water to a boil and salt it generously.
Blanch the basil leaves in the boiling water for a few seconds until they turn bright green.
Using a spider strainer, quickly transfer the blanched leaves to a salad spinner and spin them dry to remove excess water.
For extra dryness, lay the basil on a dish towel to wick away any remaining moisture.
Add the chunks of Parmesan cheese to a food processor and pulse until finely ground. Transfer the ground cheese to a separate bowl and set aside.
To the now-empty food processor, add the blanched basil, cooled toasted pine nuts, garlic cloves, salt, and the remaining olive oil.
Process the mixture until it forms a smooth purée.
Pour the puréed pesto into the bowl with the ground Parmesan cheese and stir to combine.
To serve, toss the finished pesto with freshly cooked pasta. Add a splash of reserved pasta cooking water to help create a creamy sauce that coats the noodles.
Store pesto in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for up to 3 months; press plastic wrap onto the surface or cover with a thin layer of olive oil to prevent browning.
food processor · mortar and pestle (alternative)
Basil oxidizes when bruised or exposed to heat. Blanching the basil before processing preserves its green color and flavor. Use a mortar and pestle or pulse gently in a food processor to minimize damage.
Yes. Walnuts, almonds, or sunflower seeds work well as substitutes. Toast them lightly first for better flavor. Use the same quantity as the recipe calls for.
Refrigerate in an airtight container for up to 5 days, or freeze in ice cube trays for up to 3 months. To prevent browning, press plastic wrap directly onto the surface or top with a thin layer of olive oil.
No. Raw garlic gives pesto its sharp, fresh bite. If you prefer milder flavor, blanch the garlic cloves briefly or reduce the amount used.
A blender works but can overheat and oxidize the basil. A food processor or mortar and pestle gives better results. If using a blender, pulse briefly and work in batches.
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