Foolproof Basil Pesto

Course: SAUCES

Servings

servings

There is nothing more embarrassing that inviting people over for dinner, only to watch helplessly as the pesto you painstakingly made in your mortar and pestle turns the color of a swamp. Follow this super easy recipe to the letter and you will be spared that fate.

Use a blender or immersion blender and tall receptacle for this recipe. A food processor creates too much surface area, which exposes basil to air, and turns pesto brown.

Ingredients

1/3 cup pine nuts
2/3 cup extra virgin olive oil
2 cloves garlic, smashed
2 cups basil leaves, clean and dry
1/3 cup grated Parmesan or Pecorino Romano cheese
3/4 tsp Kosher Salt

Directions

Toast the pine nuts by placing them in a 10 inch sauté/fry pan over medium heat. When the pine nuts become fragrant, move the pan off the burner and gently shake, swirling the pine nuts around the hot pan. Place the pan back on the burner for appx. 15-20 seconds, before removing and shaking again. Repeat the process, taking care not to let the pine nuts burn. Let the pine nuts cool while proceeding with the recipe.
Place all the oil in a top-loading blender carafe or tall receptacle if using an immersion blender. Add the garlic and only one-third of your basil leaves. Cover your basil completely with the olive oil and blend (this is a vital step; it’s what prevents the basil from browning). Add another one-third of your basil, cover completely with the oil and blend. Repeat with the remaining basil. Add the pine nuts and pulse until incorporated into the basil puree. By hand, stir in grated cheese and kosher salt. Store in a small container, with plastic wrap covering the exposed area of the pesto. Pesto is best consumed within 3-4 days, or can be frozen.