Classic Pesto Sauce
Classic traditional pesto sauce is made with basil leaves, extra virgin olive oil, pine nuts, Parmesan cheese, garlic, and salt. It goes through minimal processing, so use the highest grade ingredients you can find as there is no covering up of the flavor. What you mix is what you taste!
Equipment
- Food Processor
Ingredients
- 2 cup Basil Leaves Fresh, bright, and wiped
- 1/2 cup Olive Oil Extra Virgin
- 1/4 cup Pine Nuts
- 1/4 cup Parmesan Cheese shaved or grated
- 1-3 clove Garlic
- 1/2 tsp salt
Optional
- 1/2 tsp Black Pepper If you like your pesto extra sharp
- 2 tsp Lemon Juice if going to use immediately, without freezing, and looking for a brighter note,
Instructions
- In a food processor bowl place garlic, half the basil leaves, salt and pepper (if using). Pulse to a coarse mix.
- Add half the olive oil, and pulse to blend. Use a spatula to get the pesto off the sides of the food processor's bowl.
If going to use the pesto when done:
- Add the pine nuts and Parmesan cheese, and pulse to blend.
- Add the remaining pesto leaves and olive oil and pulse until you get a mixture in the consistency you like. We like it a bit coarse, but it can be as smooth as you want it to be.
- Enjoy!
If going to store the pesto in the freezer:
- Add the remaining olive oil and leaves, and pulse to the consistency you like.
- Divide into small containers, top with a little olive oil to create an oxidation oil barrier, and store in the freezer up to 6 months.
- Remember to add nuts and cheese to the mix once thawed! You will need to get your food processor dirty again...
Notes
Variations:
- Replace some or all of the leaves with herbs to your liking. From parsley cilantro and dill to arugula and spinach there is no "wrong mix", and it is all comes down to what you like and what is available.
- If pine nuts are a concern due to allergies, dislike or cost, walnuts are a great alternative. However, any nut will do: try hazelnuts or macadamia nuts for a more sophisticated flavor profile, almonds or pecans for a more basic flavor, or any mix you like.
- If you want a nut-free version, sunflower seed or pumpkin seed (pepitas) are a great alternative.
- Add a few teaspoons of lemon juice if you want the flavor a bit "brighter". If freezing that brightness will disappear and you will have to add more lemon juice after thawing.
- Parmigiano-Reggiano or Pecorino romano are the classic cheese choices for pesto sauce. You can use other varieties, but you will have to forgo some of the complexity of flavor these cheeses provide.