This foolproof homemade pesto recipe consistently delivers unparalleled taste every time it’s made.
Creating the Ultimate Pesto Recipe
From enhancing dishes like caprese chicken and pesto chicken to adding zest to pasta salad and pizza, pesto is an effortless way to elevate various flavors. I even enjoy mixing it with eggs or macaroni and cheese. This straightforward pesto recipe, made effortlessly in a food processor, swiftly enhances any dish. However, achieving the best pesto lies in the precise ingredient proportions. Too much garlic or too little olive oil can quickly turn good pesto into an unpleasant taste. Fear not—I’ve perfected this recipe through trials and errors to offer you a shortcut to crafting a fantastic homemade basil pesto sauce you’ll adore all year round. Go ahead, give it a try. I’m confident you’ll love it.
Ingredients in Pesto
Classic pesto, also known as pesto alla Genovese, is a simple uncooked sauce originating from Genoa, Italy, and pairs wonderfully with various pasta types, pizza, crusty bread, or as a topping for your preferred protein.
Each ingredient contributes significantly to this vibrant sauce, so opting for high-quality components is essential for the best-tasting herby sauce.
For this pesto recipe, you’ll need:
– Pine nuts or another fatty nut
– Grated hard Italian cheese like Parmesan or pecorino
– Garlic
– Fresh basil leaves
– Kosher salt
– Good-quality extra-virgin olive oil
– A dash of fresh lemon juice
Pesto Recipe Ingredients
Select fresh basil leaves for the best results. While I rely on my summer garden for fresh basil, I also buy containers of it during winter and grow them in pots on my kitchen counter for a hint of freshness throughout the colder months.
Blanching basil before making pesto is an option I’ve experimented with. However, I found it didn’t significantly impact the color and compromised the basil’s flavor. Thus, I skip this step.
Toasting pine nuts intensifies their nutty flavor. Cook them in a dry skillet over medium-high heat for a few minutes until you detect their toasted aroma, being cautious as they can quickly burn. Transfer them to a bowl or plate immediately after to prevent further toasting.
Choose fresh, fruity olive oil for a lighter flavor. Slowly adding this oil to the other ingredients achieves the perfect emulsion and keeps the sauce tasting fresh.
Incorporating hard, dry Italian cheese like Parmesan or pecorino lends body and a salty kick to the sauce. Opt for finely grated or ground Parmesan from the deli counter, steering clear of the canned varieties.
A squeeze of lemon juice maintains the sauce’s vibrant color and balances its flavor with a touch of acidity.
Making This Pesto Recipe
Utilizing a food processor streamlines this pesto recipe. I find the food processor’s large blades efficiently mince the ingredients with minimal cleanup.
Though a mortar and pestle are an option for a more hands-on approach, I opt for the ease of hitting the ON button.
For a vivid green pesto, add the basil AFTER processing the nuts and garlic. Overworking basil in a blender or processor can darken it, similar to chopping it with a dull knife.
Here’s how to create the best pesto:
– Process the toasted pine nuts, Parmesan cheese, and garlic until finely minced.
– Add the basil leaves and process.
– Gradually drizzle the olive oil into the running processor.
– Season by sprinkling kosher salt and adding a fresh squeeze of lemon juice.
Storing Pesto
Consume the pesto promptly or store it in a jar with a tightly sealed lid for up to one week. If storing for later use, add a generous olive oil drizzle on top to create an oily seal, preventing discoloration. Stir it in before using.
Can Pesto Be Frozen?
Pesto freezes well, making it a great option for preserving excess summer batches. Freeze it in ice cube trays, transferring to freezer-safe bags for up to three months. Larger containers require thawing the entire batch.
Alternatives to Pine Nuts in Pesto
While pine nuts are a preferred choice, their cost and occasional side effect known as “pine nut mouth” might prompt you to explore other options. Consider these nuts or seeds as alternatives:
– Walnuts
– Almonds (such as Marcona almonds)
– Cashews
– Pepitas
– Pistachios
– Sunflower seeds
– Hemp seeds (suitable for nut allergies)
Tip: Toast whichever nut or seed you choose to maximize its flavor in the pesto.
Variations for Pesto Ingredients
While basil is the traditional pesto base, experimenting with seasonal ingredients or different flavors can be exciting. Try these alternatives to basil:
– Parsley
– Arugula
– Spinach
– Mint
– Kale
– Dill
– Carrot tops
– Broccoli or broccolini
– Beet greens
Parmesan Cheese Substitutes
For a change from Parmesan, these cheeses workago
– Pecorino Romano
– Grana Padano
Diverse Ways to Use Pesto
Beyond pasta, pesto serves as a versatile ingredient enhancing various dishes. Here are some inventive uses:
– Mix into scrambled eggs
– Use as a baked potato topping instead of butter
– Replace mayonnaise with an alternative in a turkey sandwich.
– Flavor morning omelets or spread on avocado toast
– Incorporate into a Mediterranean-style tuna salad
– Enhance creamy tomato soup with mozzarella
– Toss into white rice for an herbed version better than boxed options
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