Classic Fresh Basil Pesto with Parmesan and Pine Nuts

You only need a few raw ingredients and a food processor to make Classic Fresh Basil Pesto. Warm toasted pine nuts and sharp parmesan blend with fresh basil leaves. One batch yields slightly less than one cup. This amount easily coats 10 oz (300 g) to 12 oz (350 g) of dried pasta for dinner.

The ingredients

High-quality parmesan and extra virgin olive oil change the final taste of the sauce. You want the best quality extra virgin olive oil you can find.

A small garlic clove works best. A large garlic clove adds an overly harsh, raw flavor.

Fresh basil holds different amounts of water. You might need extra liquid to help the blades spin during blending.

Pine nut substitutes

Pine nuts are traditional, but you can swap them for other nuts or seeds.

• Cashews are the most cost-effective substitute for a traditional basil pesto.
• Walnuts, almonds, hazelnuts, and sunflower seeds also work well in this recipe.

Greens to use instead of basil

Instead of basil, you can build the sauce using parsley, kale, silverbeet, baby spinach, or arugula.

Avoid pairing walnuts with kale. This combination tastes too bitter.

You can blend a little bit of cilantro into your other leafy ingredients. Just avoid relying on cilantro alone since it brings an incredibly intense flavor.

Preparing the pine nuts

You need to toast the pine nuts before blending. Heat a small skillet over medium-high heat. Do not add any oil to the pan. Cook the pine nuts until they turn light brown. Let the nuts cool slightly before you blend them.

Blending the sauce

Put the cooled nuts, basil, parmesan, garlic, salt, and pepper into your food processor bowl. Pulse the machine until the ingredients are finely chopped.

Turn the motor back on. Pour the olive oil slowly down the feeder tube while the blades spin. This step helps emulsify the mixture. Stop when the pesto reaches the exact consistency you want.

If the blades struggle to turn, add extra olive oil, water, or lemon juice. Failing to use enough liquid leaves you with a thick paste that is difficult to blend. An underpowered food processor will not produce a smooth texture if you run it for more than a minute.

The immersion blender method [photo] An immersion blender pureeing the pesto ingredients inside a deep bowl. [p] An immersion blender provides a great way to reach a smooth texture if you skip the food processor. Place every item into a deep container at the exact same time. You must include the olive oil right from the beginning and puree the mixture until it finishes completely smooth.

Choosing an immersion blender serves as an excellent alternative for creating a smooth sauce. Drop the basil, toasted pine nuts, parmesan, garlic, salt, pepper, and the extra virgin olive oil into a deep container all at once. Process the ingredients together until the final mixture is completely smooth.

Texture choices

You can process your sauce until it is smooth or leave it chunky. Smooth pesto distributes color and flavor better. Chunky pesto leaves visible green pieces in your food.

Serving ideas

Different textures work for different meals.

• Smooth pesto stirs easily into pasta, risotto, orzo, and pasta salads.
• Spread smooth pesto onto toast or crostini.
• Use chunky pesto as a dip.
• Drop spoonfuls of chunky pesto onto steak, roasted carrots, or cooked chicken.
• Mix chunky pesto into potato salads.
• Combine chunky pesto with vinegar or lemon juice to make a quick dressing.

Storage

Keep the pesto in a thoroughly airtight container in the refrigerator. It stays fresh for up to three days. You can also freeze the sauce for up to three months.

Flatten the top of the mixture before you store it. Pour a thin layer of extra virgin olive oil over the surface if the container is not completely airtight. The oil blocks the air and keeps the sauce from turning brown.