Classic Pesto Sauce
Have you ever noticed that every summer there is a new "hot" food or ingredient that is hyped by all the cooking magazines?
I'm going to date myself here but I remember one year it was sun dried tomatoes, another year it was polenta, and yet another year it was anything Asian, then Mediterranean, then Southwestern, and so on and so on. This year olive oils and flavored vinegar from California are big as well as rubs for barbecues.
One of my favorites from years ago and still popular today is pesto. There was a summer back in New York City when you could always find a dish on the menu that had a variation of pesto.
There was pasta with pesto, pesto on pizza, pesto sauce for fish, pesto vinaigrette for salads, black bean pesto, red bean pesto, cilantro pesto, arugula pesto, pesto, pesto, pesto. Get the idea?
Summer is the time of year when gardens are full of pesto's essential ingredient and what the Greeks called the "royal herb" or as we know it, basil. If you don't grow it, you can often find it at farmers markets in great big bunches for a fraction of the cost that you pay for it in the winter when it's sold in those tiny plastic bags.
About Basil
Fresh basil has a wonderful pungent aroma and an incredible flavor that is sort of peppery and some people say tastes like anise (licorice). It is usually found with green leaves, but the Opal variety has intense purple color.
Pesto, which originated in Genoa, Italy, comes from the Italian word pestare that means to pound or to bruise. The traditional way of making pesto and still the best way is with mortar and pestle. Doesn't mortar and pestle just sound bruising?
You can use your blender or food processor if in a hurry or if you're making large quantities, but they go far beyond bruising, they puree those poor tender basil leaves.
Typically, pesto is made with fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, salt and pepper, but why not experiment with various herbs and nuts and cheeses to come up with your own special pesto.
Whenever I make a batch of pesto, I keep some in the refrigerator and freeze a bunch in ice cube trays. When frozen, I remove them from the trays and store them frozen in zip lock bags.
This way whenever I need a quick pasta meal or I want to add some flavor to one of my soups, I have my supply. Plus as I mentioned earlier, the price of basil during the summer compared to wintertime makes freezing a batch worth the effort.
Pesto Sauce Recipe
Ingredients
- 3 cloves garlic
- 2 cups fresh basil leaves
- 3 tablespoons pine nuts pignolia
- salt and pepper to taste
- ½ cup olive oil extra virgin
- ½ cup Parmesan cheese grated
Instructions
- Not too much prep for this simple but flavorful recipe. Start by peeling and chopping the garlic.
- Wash, dry and remove the stems from the fresh basil.
Mortor and Pestle
- The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste.
- Pound in the cheese.
- Finally whisk in the oil until you have the desired consistency.
Food Processor
- Add the garlic to the food processor and mince.
- Add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.You may need to stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together.
- Add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.
- Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer.
Notes
Amy Loo
I made my pesto using a blender. But I find my beautiful green color pesto turned black in 5 minute.
How do I make pesto stay its beautiful green?
Thanks
I have heard of this often. Here are a couple of things to try: adding a few drops of lemon juice to the pesto or add a little parsley to it or you could blanch the basil first for a few seconds and then give it a cold water bath immediately. Let me know if any of these ideas work for you. If anyone else has some ideas, please post them. - RG
Buna
If the pine nuts are roasted ,it would help if it is cooled well before adding it into the processor. Heat discolours the basil .
G. Stephen Jones
Great tip Buna. Thanks for sharing this.
Fabri
This is a REALLY good post.
I would like to stress the importance of taking pesto as a recipe you should prepare with what you can and want to.
Apart from trying your best at using good quality oil and fresh basil and garlic, any variety of nuts, cheese, etc will do. And you can do it from a cutting table all the way up to a food processor
The important part is to keep trying stuff out! Fab
wtf
"Between licorice and cloves"??? You have no palette
The Reluctant Gourmet
Interesting response wtf. How would you describe the taste of fresh basil?
Sally
I just made a delicious pesto sauce with basil fresh from my garden. It instantly turned brown. I notice on these websites that the pesto sauce is green. Is there a secret to keeping it from turning brown? Thank you
G. Stephen Jones
I have read that blanching the basil leaves and then giving them a cold water bath helps keep it green.