Basil Pesto
Basil Pesto, also known as Pesto alla Genovese if you follow some strict requirements, is a delicious Italian sauce. To make it a Genovese you need to use a specific type of basil grown in Liguria and use mortar and pestle to prepare it.
My version is a bit simpler using regular sweet basil and a food processor, so we will just call it Basil Pesto. 😉
- Total Time: 15 mins
- Yield: 1 cup
Ingredients
1 1⁄2 cups Sweet Basil (Fresh basil leaves (packed))
3 oz Parmigiano Reggiano (Freshly grated, use the real thing!)
3 oz Pecorino Romano (Freshly grated, use the real thing!)
2 tbsp Pine Nuts
1 clove Garlic
1⁄2 cup Olive Oil (Choose a nice fruity olive oil you would want to eat on its own with some bread)
1⁄2 tsp Kosher Salt
1⁄4 tsp Black Pepper
Instructions
Mise en Place
Prepare All The Ingredients
- Separate the basil leaves from the stems. Wash them with cold water and place them in a large bowl with plenty of ice for 3-4 minutes. Then remove them and dry them between paper towels.
- Grate the cheeses with a microplane or chop them up in small pieces and pulse them in the food processor.
- Smash the garlic clove.
Toast The Pine Nuts
Preheat oven to 350°.
Toast the pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to the food processor and let them cool.
Process The Ingredients
Process the Pine Nuts, Cheese and Garlic
Add the cheeses and garlic to the food processor where the pine nuts have cooled down, and pulse until finely ground, about 1 minute.
Add The Basil and Olive Oil
Add basil and place the top back on. Pulse until the basil has been chopped.
With the motor running, add oil in a slow and steady stream until the pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt and pepper and give a final whirl.
Enjoy!
To enjoy cook 12 oz. of dried pasta in a large pot of boiling salted water, stirring occasionally, until al dente. I prefer long pasta for pesto like spaghetti or even better bucatini. Drain the pasta, reserving ½ cup pasta cooking liquid.
Cut 2 tbsp of butter into small pieces and place them in a large bowl along with the pesto. Add pasta and ¼ cup of cooking water. Using tongs, toss vigorously, adding more cooking water if needed, until pasta is glossy and well coated with the sauce.
Notes
You can preserve pesto a few days in the refrigerator. To prevent browning top it with olive oil, and cover with plastic wrap pressing it directly onto the surface.
- Prep Time: 15 mins
- Category: Sauce
- Cuisine: Italian