Fresh Basil Pesto

Rich, green, earthy, and wonderfully aromatic, this beloved Italian staple can turn the simplest bowl of gnocchi, pasta, or polenta into something absolutely delicious.

But honestly, one of my favorite ways to enjoy it is to simply spread a generous slathered amount over a warm piece of toasted Italian bread. Or add some to a baked potato, tuck a layer into a panino, serve it alongside steak or chicken, or stuff a spoonful into cherry tomatoes. There are endless ways to enjoy this fresh taste of summer!

And the best part? Pesto is incredibly easy to make and freezes beautifully!

Traditional pesto is made with Genovese basil, but please don’t worry if another variety is what you have available. The most important thing is to make sure your basil leaves are completely dry. Any lingering water will cause the pesto to spoil more quickly.

You’ll want to have plenty of good olive oil. Once your pesto is prepared, pour a thin layer over the surface before storing or freezing it. This helps preserve its gorgeous green color and protects it from browning and freezer burn.

Fresh, fragrant, and bursting with summer flavor—what’s not to love about basil pesto?

Fresh Basil Pesto & Stuffed Cherry Tomatoes

A Little Pesto History

Classic basil pesto—pesto alla Genovese—comes from Genoa, the beautiful 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,” referring to the way the ingredients are gently worked together with a mortar and pestle.

There is something wonderfully romantic about preparing pesto this way.  As the basil, garlic, pine nuts, and cheese are slowly crushed together, their aromas begin mingle perfectly.  Fresh pesto smells heavenly!

Simple Ingredients Make the Best Pesto

There certainly isn’t a shortage of pesto recipes, but I’m a purist when it comes to making mine. I stick with the traditional ingredients: fresh basil, high-quality pine nuts (pignoli), freshly grated Parmesan, extra-virgin olive oil, fresh garlic, and sea salt.

Simple, fresh, and utterly delicious!

Because there are so few ingredients, each one really matters. ou grate yourself, good-quality pine nuts, and an extra-virgin olive oil you already lovely matters. Use the freshest basil you can find, a Parmesan cheese that you grate yourself, good-quality pine nuts, and an extra-virgin olive oil that you already love the taste of. Pesto is not the place for bland olive oil or cheese shaken out of a container!

Mortar and Pestle—or Food Processor?

When I have the time, I love preparing pesto with a mortar and pestle. It feels beautifully 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

Now, my fellow garlic lovers, here is one very important 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.Sinceesto is made with fresh garlic cloves—not garlic powder or flakes—and even a little too much can overwhelm the basil’s delicate sweetness and leave the pesto tasting bitter. p   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 That Beautiful Basil Gently

Traditional pesto is made with Genovese basil, but please don’t worry if another variety is what you have 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.

And please don’t put that gorgeous basil in your refrigerator! Basil is happiest when it is growing in the sunshine—or sitting in a sunny kitchen window.

Don’t Heat Your Pesto to Death!

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.

And remember: Pesto should just coat the pasta—not drown it!

So Many Delicious Possibilities

Once you have a jar of homemade pesto in the refrigerator, you may find yourself adding it to nearly everything. Try it:

• Swirled into creamy risotto
• Spoonful atop a bowl of minestrone
• Tossed with warm roasted potatoes
• Spread across pizza or focaccia
• Mixed into scrambled eggs or a frittata
• Layered with tomatoes and mozzarella
• Stirred into white beans
• Blended into a salad dressing
• Served alongside grilled shrimp or salmon
• Added to a bowl of fresh summer vegetables
• 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 Plenty 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.

What Kind of Pesto Person Are You?

Are you the disciplined sort who carefully measures a modest spoonful over pasta—or are you like me, standing at the kitchen counter with warm toasted bread and adding “just one more” lavish dollop?

However you enjoy it, homemade pesto is one of those simple pleasures that makes 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.

Now, pass me that toasted Italian bread!