Homemade Basil Pesto
The Ultimate Versatile Sauce, Acclaimed by The New York Times: How to Make Authentic Italian Basil Pesto
My potted basil plants have been growing so vigorously that I decided to harvest the large, fresh leaves and make some delicious basil pesto. Basil pesto is originally an Italian sauce, and it was featured in The New York Times as one of the five essential sauces that enhance the flavor of dishes. I decided to follow their authentic Italian-style recipe. Although it looks like a large volume of basil, the actual weight is only about 50g. While pine nuts are sometimes used, various nuts like walnuts, pecans, cashews, or almonds can be used depending on availability and preference. I mixed several kinds of nuts I had at home, added cheese and lemon juice, and blended it all with olive oil. Basil pesto boasts a wonderful basil aroma, the savory richness of olives and nuts, and a vibrant green color that makes it visually appealing. It’s perfect for spreading on bread, adding to pasta, or topping pizzas, significantly enhancing the overall flavor of any dish. I’ve stored the pesto in the refrigerator, and I’m already looking forward to creating healthy and delicious meals using this homemade basil pesto!
Ingredients
- 50g fresh basil leaves
- 50g nuts (e.g., pine nuts, walnuts, almonds, or a mix)
- 50g Grana Padano cheese (or Parmesan cheese), finely grated or chopped
- 100g extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 pinch of salt
Cooking Instructions
Step 1
Prepare 50g of fresh basil leaves. Remove any thick stems, using only the leaves.
Step 2
Gently rinse the basil leaves in cool water 2-3 times to remove any dirt or debris. Briefly soak them if needed.
Step 3
Drain the washed basil leaves thoroughly in a colander.
Step 4
Spread the basil leaves on paper towels and pat them dry to remove excess moisture. This step is crucial for preserving the pesto’s freshness and preventing spoilage.
Step 5
Lightly toast 50g of nuts in a dry skillet over low heat. This enhances their nutty flavor and aroma. Be careful not to burn them.
Step 6
In a food processor or blender, add the toasted nuts and a pinch of salt. Pulse until finely ground. Grinding the nuts first helps them integrate better with other ingredients.
Step 7
Prepare the remaining sauce ingredients. Finely chop the Grana Padano cheese (or Parmesan cheese). (Garlic is not in the original recipe, but adding 1-2 cloves here can enhance the flavor if desired.)
Step 8
Add the chopped cheese (and optional garlic) to the food processor with the ground nuts. Process again until combined. Pulse rather than running continuously for a better texture.
Step 9
Pour in 100g of extra virgin olive oil and 1 tablespoon of fresh lemon juice. The olive oil will create a smooth consistency and add richness.
Step 10
Add the dried basil leaves to the food processor. Adding them last helps retain their fresh, vibrant flavor and color.
Step 11
Process all ingredients until smooth and well combined, reaching your desired pesto consistency. You can pulse for a chunkier texture or process longer for a smoother sauce. Add a little more olive oil if needed to achieve the right consistency.
Step 12
Transfer the finished basil pesto to a clean jar or airtight container. Store it in the refrigerator for immediate use. For longer storage, freeze the pesto in portions (ice cube trays work well) for future enjoyment.
