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
Place 1/2 of the basil (about 3 cups) in a food processor fitted with the blade attachment or blender. Add 1/2 cup pine nuts, 1/2 cup Parmesan cheese, 1 to 2 cloves garlic, and 1/2 teaspoon Kosher salt and process or blend until the ingredients are finely chopped. Blend in the rest of the basil.
What makes pesto taste better? ›
Garlic is a traditional component that livens up the pesto with aromatics and makes it taste a whole lot more interesting. Don't skip it.
What is the key ingredient in pesto sauce? ›
Often referred to as Pesto alla Genovese, the essential ingredients of pesto are an Italian green basil (preferably 'Genoa Green' or something similar), olive oil, garlic, parmesan, and pine nuts.
How much of a jar of pesto should I use? ›
We recommend 50 grams of pesto per person if serving as a simple pasta dish. Our accountant recommends more. In Italy, you'll find that chefs use just enough pesto to coat the pasta, and they certainly don't allow the dish to drown in it.
How do you make pesto better? ›
To upgrade your favorite brand of pesto, turn it into a rich cream sauce by sauteing onions, garlic, seasonings, heavy cream, and shredded cheese. You can customize to your tastes by swapping onions for shallots, grated parmesan for shredded asiago, or a sprinkle of fresh herbs.
Do you have to toast pine nuts for pesto? ›
Many pesto recipes call for raw pine nuts, but toasting the nuts can make the final sauce's flavor deeper and richer. Toast the nuts and then combine them—either as a paste or whole—with fresh basil, olive oil, Parmesan cheese, and garlic.
Why does my homemade pesto taste bad? ›
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.
What cuts 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.
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 can I use instead of pine nuts in pesto? ›
Cashews. Cashews resemble pine nuts in color, texture and mild sweetness, and can be used as a substitute in just about any recipe. Stick to unsalted versions (roasted or raw varieties both work), and toast them to provide extra depth of flavor.
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.
Is making pesto cheaper than buying it? ›
Is it more cost-effective to make your own pesto or buy it from the store and make pasta at home? On average store-bought pesto costs less. Depending where you live, the ingredients for pesto Genovese can set you back quite a bit. Good olive oil doesn't come cheap, and neither do pine nuts.
Do I add the whole jar of pesto? ›
For pesto sauces, use about one jar of 5.6-ounce sauce for a 16-ounce package of pasta. The amount of pesto sauce needed for pasta per person would be about . 75 ounces of sauce for each 2 ounce (about 1 cup cooked) serving of pasta.
Can you have too much pesto? ›
That's largely down to the fact that most pesto sauces contain generous amounts of oil, nuts, and cheese. All three of these are high in fat and calories, so eating too much pesto, too regularly, and not getting enough exercise can ultimately be fattening.
What is the ratio of pasta to pesto? ›
Pesto is incredibly flavorful and goes along way. It can be used in just about anything, from vegetables to a vinaigrette. Here is the ratio that I use: 4 ounces of uncooked pasta to 3 tablespoons of pesto.
How long will homemade pesto last? ›
FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.
What kind of nuts do you use for 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.
