I don’t like to make promises I can’t keep, and last week I promised myself that I’m going to eat pesto every day for the rest of my life. So far, I’ve made good on that promise. The only thing that might thwart me is a lack of big, copious bunches of fresh basil, which are a bit of a rarity in Paris. (Most of the great basil is found in the south, in Provence.) Or my pounding arm wears out. No taking bets out there on whichever comes first, but I have a pretty good idea which it’s going to be.
The word “pesto” is a derivation of the Italian word for “pounded” so it should be made in a mortar and pestle to be true pesto, although some prefer a blender or food processor. I used to be pretty dictatorial about using a mortar and pestle, but when making it for a crowd, as I sometimes do, I rely on my food processor to do the trick. A blender will work, too.
Classic pesto is made with pine nuts in it, or sometimes walnuts. But the French version, pistou, usually leaves them out, so I sometimesmake it without. Pesto made with nuts has more “clinging power” to it and hangs on to pasta better. Pine nuts have gotten expensive but if you decide to use them, it’s worth shelling out the money for ones from Spain or Italy. If you want to be totally luxurious, shelled pistachio nuts are another way to go. But walnuts are fine, and are a less-expensive, but delicious, option. Be sure toast whatever nuts you use lightly before grindingto bring out their nutty flavor.
Although people think of pesto as going with pasta, roasted or boiled fingerling potatoes can be tossed in pesto for quick potato side dish. Pesto can be spooned over a platter of sliced tomatoes and avocados with crisp bacon chunks, stirred into a bowl of sautéed corn kernels, ortossed inpasta with green beans and fresh cherry tomatoes cut in half.
The best way to toss pasta in pesto is to drain the pasta, reserving a bit of the pasta water. Return the noodles to the pan and toss with pesto, adding a bit of the starch-rich pasta water if you want to thin it out a bit. I make sure there is a bowl of grated Parmesan cheese on the table for guests to add to their pasta, as they wish.
Pesto
Be sure to rinse and dry the basil leaves well. I give mine a shake outside my kitchen window. I haven’t lost a leaf yet. (Although some of the people down below on the sidewalk might wonder where that basil-scented mist is coming from.) Those of you who prefer to live less vicariously can use a salad spinner or shake them in a tea towel.If using a food processor or blender, or similar device, I recommend grinding up the nuts, garlic and cheese first, then adding the remaining ingredients and pureeing them until smooth. No need to pre-chop the basil leaves – just add them right in, and stop the food processor a few times to scrape down the sides as you go.
- 2 cloves garlic, peeled
- 3/4 teaspoon coarse salt
- 5 cups (120g) loosely-packed basil leaves
- 5 tablespoons (75ml) best-quality olive oil
- 2 ounces (60g) grated Parmesan cheese
- 1/4 cup (30g) pine nuts, walnuts, or shelled pistachios, very lightly toasted
Smash the garlic and salt together in a mortar and pestle until smooth. (You can also use a blender or food processor. See headnote for instructions)
Coarsely chop the basil leaves, then add them to the mortar and pounding them into the garlic as you add them.
Once well-mashed, when they’ve become a fairly smooth paste, pound in the olive oil, adding it a spoonful at a time, until well-incorporated.
Lastly, pound in the cheese, then the pine nuts.
Continue mashing everything for a few minutes until the pesto is as smooth as possible.
Notes
Fresh pesto should be served within a day or two after it’s made. Otherwise the garlic can become overpowering. It can also be frozen for a few months, if well-wrapped.
Note: Curiously, although I don’t think it’s so traditional, I used to eat at a pasta restaurant in San Francisco that made the best pesto pasta. It was simply prepared and delicious; just a hot pasta tossed with lots of pesto. It wasn’t until I ate their alone and sat at the counter, which had a view of the kitchen, and I saw the cooks adding almost a full stick of butter to each pasta as they swirled it in the pan with the pesto! I don’t think you need to eat a stick of butter with your pasta, but at the risk of upsetting traditionalists, a small pat of butter does round out the taste of the pasta pretty well. And I’ve know good cooks to sneak in some Emmental cheese along with the Parmesan.
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FAQs
The basic ratio is 1:2:2:8 (1 part nuts, 2 parts oil, 2 parts grating cheese, 8 parts leaves or herbs), plus garlic, lemon, and salt and pepper to taste.
What makes pesto taste better? ›
Properly made pesto tastes fresh and zingy and balanced, not muddy. Each flavor component is identifiable—the fragrant basil, the pungent garlic, the buttery olive oil and sweet pine nuts, the tangy cheeses—and yet none dominates. Basil is the star, for sure, but its perfume works in balance with the other ingredients.
Why does my homemade pesto taste bitter? ›
The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.
Is basil pesto different than pesto? ›
Most pesto recipes call for Parmesan cheese; we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts, but you can easily substitute walnuts. Basil is a powerfully aromatic herb and a little goes a long way.
How to make pesto Rachael Ray? ›
Drain and dry the basil in a salad spinner or on clean kitchen towels. Place the EVOO in the food processor and add the basil, Parmigiano-Reggiano, Pecorino-Romano, pine nuts, lemon juice, garlic and some salt and pepper. Pulse process into a fine sauce. Store in an airtight container.
What kind of basil is best for pesto? ›
Genovese Basil
Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.
What thickens pesto? ›
The easiest way to thicken your pesto sauce is to add cornstarch. In a small bowl, start with 1 tablespoon cornstarch and add an equal amount of cold water or vegetable broth. Mix until it becomes a smooth paste; this is called a slurry. Whisk in a little at a time as in not to over thicken your pesto sauce.
What nuts taste best in pesto? ›
Pistachios, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto. Pretty much any edible nut tastes delicious—just make sure to toast and cool the nut before grinding them into the sauce.
What counteracts bitterness in pesto? ›
Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.
Why does homemade pesto go bad? ›
The cause of pesto turning brown, or grey is usually because the herbs have started oxidising. The best way to slow that process is to reduce the amount of time the sauce is exposed to air.
Why is my pesto bland? It's likely because you need to add more basil or salt. You want your pesto to taste slightly too salty - that way when it's mixed with pasta the dish won't be bland.
What do Italians eat pesto with? ›
Italian Tradition
Pesto is the perfect sauce to enjoy with a dish of trofie (the traditional Ligurian short pasta), lasagna, potato gnocchi or as a topping for a bowl of minestrone. It can be mixed into tomato sauce to enhance the flavor of pasta dishes or used with fish fillets to make them more appetizing.
Why is pesto so expensive? ›
Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.
How long does pesto last in the fridge? ›
Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time.
What is normal pesto made of? ›
Traditional pesto is made with basil leaves, garlic, pine nuts, olive oil, salt, and Parmesan (or another type of hard Italian cheese, such as Pecorino). You can prepare it with a mortar and pestle (this is the traditional method) or using a blender/food processor.
What is a basic pesto sauce made of? ›
Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped.
What is pesto traditionally made of? ›
Pesto is a sauce originating in Genoa, located in Italy's northern region. It originated around the 16th century and traditionally consists of crushed garlic, basil, and pine nuts blended with Parmesan cheese and olive oil.
What is the ratio of pasta to pesto? ›
As a very rough guide, your pesto should weigh about 2/3 the weight of the dried pasta you are cooking. So, for a standard, single serving of 75g of dried pasta, we think that 50g of pesto is about right.
