Classic Pesto Recipe (2024)

FAQs

What is a basic pesto sauce made of? ›

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped. Add the basil and pulse again.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Often referred to as Pesto alla Genovese, the essential ingredients of pesto are an Italian green basil (preferably 'Genoa Green' or something similar), olive oil, garlic, parmesan, and pine nuts.

As a very rough guide, your pesto should weigh about 2/3 the weight of the dried pasta you are cooking. So, for a standard, single serving of 75g of dried pasta, we think that 50g of pesto is about right.

Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds, are all a perfect pine nut replacement.

Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.

You do not need to cook pesto, as its flavours are best enjoyed raw. Instead, allow the residual heat from your freshly cooked pasta to gently warm it as you stir it in. Why is my pesto bland? It's likely because you need to add more basil or salt.

Almonds make an excellent pine nut substitute with their delicate, sweet–bitter taste and crunchy texture. Replace the pine nuts in your pesto recipe with the same amount of almonds. If you want to freshen things up and go for a different taste, try a mint–almond pesto made with lemon juice.

How long does homemade pesto last? ›

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

The problem is the basil: Cutting, processing, or bruising activates the enzyme polyphenol oxidase in the leaves. This enzyme catalyzes reactions in which the leaves' colorless monophenol compounds oxidize to form black and brown polyphenols.

Italian pine nuts are considered the finest in the world and are therefore eye-wateringly expensive. To make cost savings, many big producers source their pine nuts from China. Not a big issue, you might think, but these pine nuts are notorious for leaving a metallic aftertaste for some people, and that can last weeks.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

The basic ratio is 1:2:2:8 (1 part nuts, 2 parts oil, 2 parts grating cheese, 8 parts leaves or herbs), plus garlic, lemon, and salt and pepper to taste.

High-quality store-bought pesto will have a vibrant green color, a fresh and aromatic aroma, and a balanced flavor profile with a good balance of basil, garlic, pine nuts, and Parmesan cheese. It should also have a smooth and creamy consistency.

Almonds. My personal favorite, almonds make an excellent substitute for pine nuts in pesto because of their mild, nutty flavor. I like to buy sliced, raw almonds and toast them myself in a pan on medium-low heat. Toasting almonds gives them a depth of flavor that makes just about any dish taste incredible.

The traditional pesto recipe from Genoa, Italy, which is the birthplace of pesto, contains Parmesan cheese, but some variations omit the cheese. For example, vegan and dairy-free versions of pesto often use nutritional yeast or nuts, such as cashews or almonds, to add a cheesy flavor and texture to the sauce.

Ingredients: BASIL, SUNFLOWER OIL, SPINACH, GARLIC, GRANA PADANO CHEESE PDO (CULTURED MILK, SALT, ENZYMES, [EGGS]), SALT, CASHEWS, POTATO FLAKES, PECORINO ROMANO CHEESE PDO (CULTURED MILK, SALT, ENZYMES), LACTIC ACID, YEAST EXTRACT, NATURAL BASIL FLAVOR.