The basil pesto, is a typical sauce of traditional Ligurian cuisine, prepared during the spring and summer seasons to then be present on our tables as winter reserves. The pesto can thus be used to season pasta, meats, but also to flavor savory pies, vegetables and much more! It may seem trivial to propose the procedure for making a good basil pesto, but even seemingly simple things can present pitfalls if not executed according to the right method! First of all, it would be advisable to choose only the healthiest and freshest leaves, discarding the yellowed and old ones. The taste of garlic must absolutely not cover that of the other ingredients, that’s why you need to dose it well and not exceed the quantities indicated in the recipe. The choice of cheeses is equally relevant! The true recipe for Genoese pesto includes pecorino and parmesan. Pine nuts strictly Italian, but in my variant, you will also find Sicilian pistachios which are absolutely optional but go very well. Moreover, it is often said that to prepare good pesto you need the help of a marble mortar with a pestle according to an appropriate traditional use, however, in the absence of this, the fastest, most practical, and widespread is certainly the blender or mixer. Whatever the method, what counts in my opinion, is employing the highest quality ingredients and knowing how to assemble them in perfect harmony! Only in this way, you can enjoy a sublime pesto able to perfectly match with any dish you desire!
If you love alternatives to traditional basil pesto, try these super imaginative and tasty ideas:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it costs you nothing extra!
- 2 cups basil
- 1 clove garlic
- 2 tbsp pine nuts
- 2 tbsp unsalted pistachios (optional)
- 1 oz pecorino (grated, I use Sicilian)
- 1.5 oz Parmigiano Reggiano DOP (grated)
- 1/3 cup extra virgin olive oil
- 1 pinch salt
Tools
- 1 Sieve
- 1 Dishcloth
- Paper towel
- 1 Mixer
- 1 Spatula
Instructions
Start by preparing your pesto by thoroughly washing the fresh basil leaves under running water and removing the stems and yellowed leaves.
Dry them very well by patting them with a dishcloth or kitchen paper towel.
Transfer them into a mortar or a mixer for faster processing, and add the pine nuts, pistachios, salt, garlic, and the grated parmesan and pecorino.
Finally, drizzle with olive oil and blend intermittently.
If you use a mixer, I recommend running it for only a few seconds at a time to avoid oxidation of the leaves, which would lose their bright color. You should end up with a smooth and homogeneous consistency.
Besides the traditional recipe with pine nuts, there are also other variants with the addition of almonds or pistachios, as I did.
And voilà… the homemade fresh basil pesto is ready to be used wherever you desire!
Bon Appétit from La Cucina di FeFè!
Storage
👉Store the pesto in the fridge in glass jars for about 3-4 days, but make sure the surface is always well covered with oil to prevent mold from forming. Alternatively, you can freeze it for up to 6 months, adding the cheese mix only after thawing.
