Pesto
Classic basil pesto plus variations you can make with whatever greens you have.
Timing note: 30 mins
Pesto
Classic basil pesto plus variations you can make with whatever greens you have.
Timing note: 30 mins
The Key Move
Stream the oil into the food processor while it's running, watching for a spoonable consistency; too much oil makes it thin, too little makes it dry.
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The Setup
- Food Processor
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 8Your prep station before cooking begins
My pesto is looking dry and crumbly, not coming together like a paste.
Ah, that happens when we don't quite get enough oil in there.
My pesto is too thin and oily, almost soupy.
It sounds like we might have added a bit too much oil. Don't worry, we can often fix this. Try adding a small handful of your nuts (or whatever you used) and pulse them in. That wi…
Chef's Notes
For brighter pesto, blanch basil leaves for 10 seconds before blending. Shock in ice water to stop cooking.
Toast pine nuts lightly before adding to pesto. This deepens their flavor and adds a subtle crunch.
Stir pesto into warm pasta, spread on sandwiches, or dollop onto grilled chicken or fish.
Swap pine nuts for toasted walnuts or almonds for a different nutty flavor profile.
The Method
PULSE
In a food processor: nuts + garlic + cheese + salt. Pulse until sandy.
ADD BASIL
Add basil and pulse a few quick bursts.
STREAM OIL
With the processor running, stream in oil until spoonable.
FINISH
Taste. Add lemon if it tastes flat. Adjust salt carefully.
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