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)
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.
