Ingredients
Method
- Wash and dry the fresh basil leaves thoroughly to prevent water from thinning the sauce.
- In a food processor or blender, combine the basil, pine nuts, and garlic. Pulse until finely chopped.
- Add parmesan cheese and pulse a few more times to mix evenly.
- While blending, slowly drizzle in the olive oil. Monitor the texture for a creamy, emulsified sauce. Scrape down the sides as needed.
- Season with salt, pepper, and lemon juice. Blend briefly to combine.
- Taste and adjust seasoning as necessary for brightness and saltiness.
- Serve immediately or transfer your pesto sauce to an airtight container and refrigerate. Use within 2 days for best flavor.
Notes
Pesto sauce is renowned for its adaptability—swirled into pasta, drizzled over grilled vegetables, or spread on crisp bread, it instantly brightens even the simplest meal. Its fresh ingredients and vibrant color make it not just tasty but visually stunning on any table.
Practical Tricks for a Perfect Pesto
- Choose the freshest basil: This makes all the difference in flavor and aroma. Avoid leaves with dark spots for the most appealing sauce.
- No pine nuts? Try walnuts, cashews, or almonds. Each offers subtle differences in texture and taste, and they’re often easier to find or less expensive.
- Smoother texture tip: Pulse the nuts and garlic first, creating a fine crumb before adding basil. This helps prevent big nut pieces in your finished pesto.
- For creamier pesto: Blend in a tablespoon of cold water or two for extra silkiness without more oil.
Preparation & Storage Insights
Use a food processor or blender for ease and speed, but for the most rustic, aromatic results, consider a mortar and pestle. The old-fashioned way gently crushes the basil and releases oils, bringing out a richer flavor. To keep your pesto vividly green, blanch the basil leaves for 10 seconds in boiling water, then shock in ice water before blending. This little secret helps prevent browning! Homemade pesto can oxidize quickly. Cover with a thin layer of olive oil and store in an airtight container to seal in freshness and color. Freeze it in ice cube trays for single-serve portions ready for any meal.Serving & Variation Ideas
- Mingle flavors: Stir into warm pasta, toss with roasted potatoes, or spoon over grilled chicken or fish for a quick gourmet touch.
- Switch up greens: Substitute half the basil with arugula, baby spinach, or even fresh parsley for a peppery or earthy spin.
- Elevate dips and spreads: Blend a spoonful of pesto into Greek yogurt or hummus for an herby appetizer everyone will love.