Fresh Basil Pesto

Classic basil pesto, pesto alla Genovese, comes from Genoa, the capital of Liguria in northwestern Italy. Even its name tells us how it was traditionally prepared. The word pesto comes from the Italian verb pestare, meaning “to pound” or “to crush,”.

As the basil, garlic, pine nuts, and cheese are slowly crushed together, their aromas begin to blend perfectly.  Fresh basil pesto smells heavenly!

Use Simple Ingredients in Basil Pesto

I’m a purist when it comes to making pesto.   I stick with the traditional ingredients:  fresh basil, pine nuts (pignoli), freshly grated Parmesan, extra-virgin olive oil, fresh garlic, and sea salt.

Simple, fresh . . . delicious!

Because there are so few ingredients, the quality of each one really matters.  Use the freshest basil you can find.  Use good, imported Parmigiano Regiano cheese that you grate yourself, good-quality pine nuts, and an extra-virgin olive oil that you already love.

Mortar and Pestle—or Food Processor?

When I have the time, I love preparing pesto with a mortar and pestle. It feels old-fashioned and connects me to generations of Italian cooks who made it the very same way.

But when life gets busy (and mine certainly does), a food processor works beautifully. Some purists insist that a food processor diminishes the flavor and prevents the natural oils from being released properly. I believe that truly wonderful pesto has far more to do with the freshness and quality of the ingredients than with the method used to prepare it.

If you do use a food processor, pulse the ingredients in short bursts rather than letting the machine run continuously. This helps keep the basil from becoming overheated and gives you more control over the texture.

Be Careful Adding The Garlic

Another thing to remember:  Resist the temptation to add extra garlic!

Since pesto is made with fresh garlic cloves, not garlic powder or flakes, even a little too much can overwhelm the basil’s delicate sweetness and leave the pesto tasting bitter.   So don’t use more garlic than the recipe calls for!   Start with the recommended amount. You can always add a touch more after tasting, but once too much raw garlic is in the bowl, there is no taking it back!

Treat Basil Gently

Traditional pesto is made with Genovese basil, but it’s ok to use another variety if that’s what is available. Any fresh, healthy basil leaves will still make a wonderful pesto.

Choose the smaller, tender leaves whenever possible, and avoid basil that is bruised, wilted, or beginning to turn dark. Most importantly, make sure the leaves are completely dry before you begin. Any lingering water will dilute the flavor and cause the pesto to spoil more quickly.

Don’t put your fresh basil in the refrigerator!  Basil is happiest when it is growing in the sunshine—or sitting in a sunny kitchen window.

If you cut basil with a knife, it will darken/blacken very quickly, so use it fast before that happens.  This is why it is recommended to ‘tear’ basil leaves with your hands.

Heat Basil Pesto Carefully

Pesto is a fresh, uncooked sauce, and its bright flavor is part of what makes it so special. Rather than cooking it directly over high heat, stir it into warm pasta, gnocchi, or vegetables just before serving.

When adding pesto to pasta, save a little of that precious pasta water before draining. A spoonful or two will help loosen the pesto, allowing it to glide beautifully over every piece of pasta without requiring a gallon of extra olive oil.

When adding to pasta, just stir in a small amount.  It’s a powerful flavor that you don’t want to drown out the pasta.

Ways to Use Basil Pesto

With a some homemade pesto in the refrigerator, you can use it so many ways:

• Add to softened or melted butter to spread over corn on the cob, or warm bread
• Stuff into cherry tomatoes (see the video), celery, or endive lettuce leaves
• Add to bread dough before baking
• Place a dollop on minestrone or other Italian soups
• Stir into roasted potatoes
• Spread on pizza, focaccia, or panini
• Blend into risotto
• Mixed into a frittata or scrambled eggs
• Used in a vinaigrette or salad dressing
• Add to hummus
• Serve with grilled chicken, fish, or steaks
• and, of course, add it to your favorite pasta!

You can even stir a spoonful into mayonnaise for a delicious sandwich spread—or into softened butter to melt over warm bread, corn on the cob, vegetables, or grilled meat.

Make Big Batches and Freeze Some for Later

Pesto freezes beautifully, so when basil is abundant in the summer, I always make and freeze more than one batch. You’ll be so grateful when the garden is covered in frost, and you’re able to quickly pull out a little container of summer just ready to use in a delicious recipe!

Freeze pesto in small containers so you can thaw only what you need.  Ice cube trays also work beautifully for creating individual portions. Once frozen, transfer the pesto cubes to a well-sealed freezer container or bag.

Remember to have plenty of good olive oil nearby. When storing pesto in the refrigerator or freezer, smooth the surface and pour a thin layer of olive oil over the top. This extra blanket of protection helps preserve its gorgeous green color and guards against browning and freezer burn.

However you enjoy it, homemade pesto is one of those simple pleasures that make everyday food feel special. Fresh, fragrant, and bursting with the flavors of summer, it proves that the most memorable dishes are often made with just a handful of beautiful ingredients.