Pesto Sauce
This classic Italian pesto sauce is quick and easy to prepare and bursting with fresh, aromatic flavors. Made with fresh basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil, it's the perfect sauce for pasta, grilled meats, or as a spread for sandwiches. You'll never want to buy jarred pesto again once you've tasted this homemade version.
Servings: 8
Calories: 260kcal
Ingredients
Yield 1 cup
- 1 tablespoon pine nuts
- 1 tablespoon Parmesan cheese or Pecorino, grated
- 2 cloves garlic, germ removed
- 1 cup fresh basil leaves, packed
- 0.5 cup olive oil, extra virgin
- Salt and freshly ground pepper, to taste
Instructions
- Make the Pesto in a food processor: Rinse the basil leaves and pat dry on a clean towel. Place the pine nuts, grated cheese, garlic, salt, pepper and basil in the bowl of a food processor or blender and process to a paste. Slowly add the oil through the funnel of the lid and process again. Taste and rectify the seasoning if desired. It must not liquidize, but still be a smooth paste.
Video
Notes
Cooking tip:
- To make a sauce for pasta, place a good tablespoon per serving in a warmed bowl large enough for all the pasta with room to toss. Thin with a few tablespoons of pasta water; add a grating of pepper and perhaps a pinch more of salt. Stir, and then toss with the drained trenette, the traditional pasta for this dish. Tagliatelli may also be used. Some cooks prefer to use warmed cream instead of the pasta water. Heavenly!
- For the Ligurians, basilico (meaning 'royal' in Greek) is the king of herbs and rightfully so. The Genoese are famous for their pesto and claim that authentic pesto can only be made with a mortar and pestle using young basil plants of the small leafed variety. Of course, the large-leafed basil (akn. Italian basil) is the most commonly available throughout Europe's markets and outside of Genoa or private gardens with ample supplies. Pesto - in Italian refers to the pestle or also means 'to pound or crush.'
Tips for Making Pesto Sauce
- Use Fresh Basil: The key to a vibrant and aromatic pesto is fresh basil. Avoid using wilted or dried basil for the best flavor.
- Toast Pine Nuts: For an extra depth of flavor, lightly toast the pine nuts in a dry pan before adding them to the pesto. This enhances their nuttiness and richness.
- Grate the Cheese Fresh: Always grate the Parmesan or Pecorino cheese yourself for a fresher, more flavorful result. Pre-grated cheese often lacks the richness of freshly grated.
- Adjust Consistency: Traditional pesto should be a thick paste, not a runny sauce. If it’s too thick, you can add a little more olive oil, but be sure not to make it too liquid.
- Add Garlic Carefully: Garlic can be potent, so taste the pesto as you go and adjust the amount based on your personal preference.
- Storage Tips: Pesto can be stored in an airtight container in the fridge for up to 3 days. To keep the color vibrant, drizzle a thin layer of olive oil over the surface of the pesto before sealing the container. You can also freeze it for up to 3 months.
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