Equipment
* optional
Ingredients
Pesto Base
- 60 g fresh basil leaves, washed and thoroughly dried
- 30 g pine nuts, toasted
- 2 garlic, peeled and roughly chopped
- 50 g parmesan cheese, freshly grated
- 120 ml extra virgin olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 185 kcal
- Protein
- 3 g
- Carbohydrates
- 1 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 172 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 4 mg
- Potassium
- 55 mg
- Calcium
- 90 mg
- Iron
- 0.6 mg
- Magnesium
- 17 mg
- Phosphorus
- 70 mg
- Zinc
- 0.5 mg
- Vitamin A
- 33 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 7 mcg
- Water
- 9 g
Sources: USDA FoodData Central
Method
Heat a small skillet over medium heat. Add the pine nuts or walnuts and toast for 3 to 5 minutes, shaking the pan frequently until the nuts are fragrant and lightly golden. Transfer to a plate to cool completely.
Place the cooled nuts and chopped garlic into the bowl of a food processor. Pulse 3 to 4 times until the mixture is coarsely ground.
Add the dry fresh basil leaves to the food processor. Pulse another 5 to 6 times until the basil is roughly chopped, pausing to scrape down the sides of the bowl with a rubber spatula as needed.
With the food processor running on a low speed, slowly stream the extra virgin olive oil through the feed tube until a thick, loose emulsion forms. Stop the machine once combined to avoid over-processing.
Remove the food processor blade or transfer the mixture to a small bowl. Gently fold in the grated Parmesan cheese, kosher salt, and black pepper manually using a rubber spatula. Taste and adjust seasoning as necessary.
Chef's Notes
- Moisture is the enemy of bright green pesto. After washing your basil, use a salad spinner and gently pat the leaves completely dry with paper towels.
- For the most authentic texture, try using a mortar and pestle. The crushing action bursts the basil cells rather than slicing them, releasing more aromatic oils and creating a creamier consistency.
- When using pesto with pasta, never heat the pesto directly in a pan. Instead, place the pesto in a large serving bowl, add a splash of hot, starchy pasta water to temper it, then toss the hot pasta in the bowl off the heat.
- If pine nuts are unavailable or too expensive, walnuts or even blanched almonds make excellent substitutes that provide the necessary rich, creamy structure.
Storage
Refrigerator: 1 week — Store in an airtight container with a thin layer of olive oil poured over the surface to prevent browning.
Freezer: 6 months — Freeze in ice cube trays, then transfer solid cubes to a freezer bag for easy portioning.
Troubleshooting
Pesto tastes excessively bitter
Cause: High-speed processing broke down the olive oil molecules, releasing bitter polyphenols.
Fix: Cannot be fixed
Prevention: Pulse the machine gently, avoid running it continuously for long periods, or fold the olive oil in entirely by hand at the end.
Pesto turns a dark brown or black color
Cause: Basil leaves were wet when processed, or oxidized due to heat from the motor and air exposure.
Fix: Cannot be fixed, but still safe to eat
Prevention: Ensure basil is bone-dry before processing. Store finished pesto with an olive oil seal on top.
Pesto is too thick or pasty
Cause: Ratio of dry ingredients to oil is too high, or cheese absorbed too much moisture.
Fix: Stir in an additional 10 to 15 milliliters of olive oil until the desired consistency is reached.
Prevention: Measure ingredients by weight for accuracy.
Cultural Context
Originating in Genoa, the capital city of Liguria, Italy, Pesto Genovese traditionally relies on the region's sweet, small-leafed basil and mild local olive oil. The name pesto comes from the Genoese word pestâ, meaning to pound or crush, referencing the traditional marble mortar and wooden pestle used to prepare it for centuries.
