If you have a summer garden over-flowing with fresh basil, it’s time to make PESTO! Pesto is a versatile uncooked sauce that can be served with pasta, as a condiment, or turned into a rich cream sauce. The word pesto actually means “pounded”, because making pesto the “old fashioned” way meant pounding the basil leaves to break them down with salt and olive oil, using a mortar and pestle. Fortunately, we now have food processors and high powered blenders to make Pesto quickly and easily.

Basil is a tender, green, aromatic herb that’s actually part of the mint family. While there are around 60 varieties of Basil, sweet basil is typically used for classic Italian pesto. Thai basil is also a popular variety of basil and adds a licorice/fennel flavor to your pesto.

Making Pesto at home is quick and easy. Always start with the highest quality, freshest ingredients. You’ll need fresh basil leaves, grated Parmigiano-Reggiano and Pecorino cheeses, fresh garlic cloves, high-quality Extra Virgin Olive Oil, lemon, and a bit of sea salt.

You can make pesto with or without nuts. Pine nuts, walnuts, and pistachios are all good options. Each gives your pesto a unique and nutty flavor.

Before making your pesto be sure to discard any brown or wilted basil leaves. Also remove stems because they can be bitter.

You can use the pesto immediately, toss it with hot pasta, or freeze it for use later.

You’re gonna love it!

Prep Time:

15 Minutes

Serves:

4-6 People

Recipe Ingredients

1/4 cup Pecorino-Romano
finely grated

1 teaspoon fresh lemon juice
plus more to taste

3 teaspoons lemon zest
freshly grated
1/4 cup Parmigiano-Reggiano
finely grated
1 cup extra-virgin olive oil
plus more if needed
4 cups fresh basil leaves
(1 qt) loosely packed whole leaves, rolled and sliced
3 large garlic cloves
1 teaspoon sea salt
3 tablespoons pine nuts (substitute pistachios or walnuts if you like)

Recipe Steps:

To toast the pine nuts, preheat the oven to 325°F.

Spread pine nuts in a single layer on a baking sheet and toast for 8 to 10 minutes, stirring occasionally, or until lightly golden and fragrant.

Watch the pine nuts closely, because they burn easily. Pour onto a plate and let cool.

Combine toasted pine nuts, sea salt, garlic cloves, and basil leaves in the bowl of a food processor fitted with a metal blade.

Pulse until the basil leaves get finely chopped.

Turn off the machine and scrape down the sides of the bowl with a rubber spatula.

With the machine running, slowly drizzle in extra-virgin olive oil and process until the mixture is smooth. Stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give the pesto a bitter flavor.

Spoon the pesto out into a bowl and fold in grated Parmigiano-Reggiano, grated Pecorino-Romano.

Stir in the lemon zest and fresh juice.

Toss immediately with hot pasta, use as a condiment, or add to cream sauce for creamy pesto.

You can also freeze your pesto for later use. (Defrost in refrigerator)