Equipment
Ingredients
Aromatics and Base
- 2 garlic, peeled
- 40 g pine nuts, raw or lightly toasted and cooled completely
Greens
- 60 g fresh basil leaves, washed and thoroughly dried
Liquids and Seasonings
- 120 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Dairy
- 50 g parmigiano-reggiano, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 155 kcal
- Protein
- 3 g
- Carbohydrates
- 1 g
- Fat
- 16 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 176 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 3 mg
- Potassium
- 50 mg
- Calcium
- 72 mg
- Iron
- 0.5 mg
- Magnesium
- 16 mg
- Phosphorus
- 62 mg
- Zinc
- 0.5 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 6 mcg
- Water
- 7 g
Sources: USDA FoodData Central
Method
Place the peeled garlic cloves and pine nuts into the bowl of a food processor. Pulse 4 to 5 times until coarsely chopped.
Add the thoroughly dried fresh basil leaves, kosher salt, and black pepper to the processor bowl. Pulse 8 to 10 times, scraping down the sides of the bowl with a rubber spatula as necessary, until the leaves are finely minced.
With the food processor motor running continuously, pour the extra virgin olive oil through the feed tube in a slow, steady stream. Process just until the mixture emulsifies into a smooth paste.
Transfer the emulsified basil mixture to a mixing bowl. Add the finely grated Parmigiano-Reggiano and gently fold it in by hand until well combined.
Chef's Notes
- To emulate classic techniques with modern tools, pulse the machine rather than letting it run constantly. This mimics the rhythmic crushing of a mortar and pestle and prevents the blades from overheating the delicate basil.
- If planning to freeze the pesto, leave the cheese out entirely. Dairy does not freeze and thaw elegantly in this emulsion. Fold freshly grated cheese into the thawed basil base just before serving.
- When tossing with pasta, never heat the pesto in a pan. Place the cold pesto in a large warmed serving bowl, add your hot, drained pasta, and toss vigorously with a splash of starchy pasta water to create a creamy sauce.
- For an intensely green color that stays vibrant for days, you can rapidly blanch the basil leaves in boiling water for 5 seconds, immediately plunging them into ice water, then squeezing them completely dry before processing.
Storage
Refrigerator: 1 week — Store in an airtight container with a thin layer of olive oil poured over the surface to prevent oxidation and browning.
Freezer: 3 months — Freeze in ice cube trays, then transfer to a sealed bag. Omit the cheese before freezing for best results, and fold it in after thawing.
Troubleshooting
The pesto tastes noticeably bitter.
Cause: The high-speed action of the food processor blades sheared the polyphenols in the extra virgin olive oil.
Fix: Balance the bitterness by folding in a small additional amount of grated cheese and a pinch of salt.
Prevention: Pulse the oil in very briefly, or stir it into the basil mixture by hand in a bowl rather than using the machine.
The pesto has turned a dark, brownish-green.
Cause: Oxidation from exposure to air or heat generated by the food processor blades.
Fix: Cannot be fixed cosmetically once brown, though it remains perfectly safe and flavorful to eat.
Prevention: Ensure basil is cold and process as quickly as possible. Top the finished pesto with a thin layer of oil.
The pesto has a gummy or gluey texture.
Cause: The cheese was blended in the food processor for too long, causing it to heat up and emulsify poorly.
Fix: Stir in a splash of warm pasta water right before serving to loosen the texture.
Prevention: Always fold the grated cheese into the pesto by hand as the final step.
Cultural Context
Pesto alla Genovese originates from Genoa, the capital city of Liguria, Italy. The name comes from the Genoese word pestare, meaning to pound or to crush, referencing the traditional marble mortar and wooden pestle used to prepare it. While Pierre Franey brought rapid, 60-minute gourmet techniques to modern kitchens using tools like the food processor, the soul of the dish relies on the strict quality and freshness of these regional Mediterranean ingredients.
