How to Make Pesto
If you grow basil, making fresh pesto is practically mandatory. Homemade pesto made from garden basil is in a completely different league from the jarred stuff — brighter, more aromatic, and fresher in every way. Pesto is also a brilliant way to use up a large basil harvest before the plant bolts.
Classic Basil Pesto (Pesto alla Genovese)
This is the traditional Ligurian preparation:
- 2 cups packed fresh basil leaves (stems removed)
- 1/3 cup pine nuts (lightly toasted)
- 2–3 cloves garlic
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup good extra virgin olive oil
- Salt to taste
Combine basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped. Add the cheese and pulse again. With the machine running, drizzle in the olive oil in a slow, steady stream until the pesto reaches your desired consistency. Season with salt. Taste and adjust.
For a more traditional texture, use a mortar and pestle — the bruising action (rather than cutting) extracts more aroma from the basil. Start by grinding the garlic and pine nuts into a paste, then add the basil a handful at a time, pounding and grinding until smooth. Stir in the cheese and oil at the end.
Variations
- Nut substitutions: Walnuts, almonds, or pistachios work in place of pine nuts (which are expensive). Each gives a slightly different flavor.
- Parsley pesto: Replace half or all the basil with flat-leaf parsley for a milder, greener pesto that works well on fish.
- Cilantro-lime pesto: Cilantro, pepitas (pumpkin seeds), garlic, lime juice, and olive oil. Great on grilled chicken, tacos, and rice bowls.
- Arugula pesto: Arugula, walnuts, and Pecorino Romano for a peppery, punchy version.
Storage
Pesto oxidizes (turns dark) quickly when exposed to air. Press plastic wrap directly onto the surface to minimize contact with air. In the refrigerator, it keeps for about a week. For longer storage, freeze pesto in ice cube trays, then pop the cubes into a zip-lock bag — each cube is roughly 2 tablespoons, enough for a single pasta serving. Frozen pesto keeps for 3–4 months. See Preserving Herbs for Winter for more on herb preservation.