Pesto Tips and Recipes
This recipe guides you in creating a classic homemade pesto. It combines fresh basil, garlic, Parmigiano-Reggiano, and olive oil, with optional pine nuts and a touch of lemon, for a versatile, flavorful sauce perfect for pasta, sandwiches, or as a vibrant accompaniment to various dishes.
Equipment
- 1 Food Processor Alternatively, a large mortar and pestle
- 1 Cheese Grater For fresh Parmigiano-Reggiano
- 1 Measuring Cups and Spoons
- 1 Rubber Spatula For scraping down the sides
- 1 Airtight Container For storage
Ingredients
Main
- Leaves from 1 large bunch basil
- 3 cloves garlic
- 1 cup extra virgin olive oil
- 3 ounces parmigiano-reggiano cheese grated
- Salt and freshly ground black pepper.
- Fresh lemon juice
- Pine nuts toasted or sautéed (optional)
Instructions
- Wash basil leaves thoroughly and pat dry. Peel garlic cloves. Grate Parmigiano-Reggiano cheese.
- If using pine nuts, toast them lightly in a dry skillet until fragrant and golden, then set aside to cool.
- Combine basil leaves, garlic cloves, grated Parmigiano-Reggiano, a pinch of salt, and freshly ground black pepper in a food processor or mortar.
- Pulse or pound the mixture until coarsely chopped.
- With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
- Stir in a squeeze of fresh lemon juice, if desired, to brighten the flavors.
- Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as needed.
- If a smoother pesto is preferred, continue processing until the desired texture is achieved.
- Serve immediately with pasta, spread on bread, or use as a topping for various dishes.
- For storage, transfer pesto to an airtight container, cover the surface with a thin layer of olive oil to prevent oxidation, and refrigerate for up to a week.
Notes
For vibrant green pesto, blanch basil leaves briefly in boiling water then shock in ice water before processing. Always use high-quality extra virgin olive oil and freshly grated Parmigiano-Reggiano for superior flavor. To prevent oxidation and maintain color during storage, cover the surface of the pesto with a thin layer of olive oil. Toasting pine nuts (if using) enhances their nutty aroma. Adjust garlic and lemon juice to taste – a squeeze of lemon brightens the sauce and helps stabilize color. Control the texture; some prefer a rustic, chunky pesto, while others like it smoother. Be mindful not to over-process, which can heat the oil and lead to bitterness.