Classic Basil Pesto
A vibrant, aromatic sauce built on bruised basil and toasted pine nuts
Why This Recipe Works
Bruising the basil leaves before they hit the processor releases their essential oils for a significantly deeper flavor. A touch of parsley is included as a simple trick to keep the sauce a vibrant, bright green.
Instructions
Place the basil in a large zipper-lock bag and pound lightly with a rolling pin to bruise the leaves—this releases the aromatic oils before they are processed.
Pulse the bruised basil, parsley, toasted pine nuts, and garlic in a food processor until the mixture is finely and evenly chopped, about 10 pulses.
Slowly drizzle the olive oil through the feed tube while the processor is running until the sauce is smooth and fully emulsified.
Transfer the pesto to a small bowl and stir in the Parmesan by hand to maintain the texture of the cheese.
Serve immediately over warm pasta or toasted crostini while the herbs are at their most fragrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
Can I make this ahead of time?
Pesto can be made 3 days in advance. Store in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
What substitutions can I make?
- Parmesan cheese: Pecorino Romano for a sharper flavor
