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Italian Cuisine

Pesto Sauce

Prep5 min
Total5 min
Yield8 portions
LevelBeginner
 
 
About This Recipe

Make classic Italian basil pesto with pine nuts, garlic, Parmesan, fresh basil and extra virgin olive oil. Learn how to blend, balance and store this versatile sauce.

Scale This Recipe

Servings

Ingredients

Units
Yield 1 cup
  • 1 tablespoon
  • 1 tablespoon Parmesan cheese or Pecorino, — grated
  • 2 cloves garlic, — germ removed
  • 1 cup fresh basil leaves, — packed
  • 0.5 cup , — extra virgin
  • Salt and freshly ground pepper, — to taste

Instructions

  1. 1
    Make the 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 not liquidize, but still be a smooth paste.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

A great sauce is built on reduction, not shortcuts — let it come down slowly and taste as you go; that's where the depth of flavor really develops. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

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