Basil pesto is a vibrant and fresh herb sauce, made with pesto, pine nuts, and olive oil. Purchased ready to eat, jarred pesto can be expensive, but fresh, homemade basil pesto is much cheaper to make, and it tastes better, too.
What is pesto?
Pesto is a traditional Italian dish from Northern Italy. Genoa gets the credit for this delicious concoction. The word “pesto” means “to crush or pound”. Hence the similarity to the word “pestle”. The pestle is the object used to crush seeds, nuts or herbs. The authentic and traditional way to make pesto is with a mortar and pestle. I’m all for traditional methods, but it’s just not super practical. Because it’s so much faster and easier, I use a food processor. While there can be other types of pesto, like this one made with Sundried Tomatoes and Pistachios, the pesto we’re most familiar with is Pesto alla Genovese, or what we know as “basil pesto”. In addition to basil, pesto requires a good quality Parmigiano-Reggiano, olive oil, garlic and pine nuts.
What course is pasta?
While we tend to think of pasta as an entire meal in America, pasta in Italy is served before the main meal. The pasta course is referred to as “primo piatti” or first plate. The pasta course is served after the antipasto, and before the “secondo piatti“. A typical second course would be this Pollo al Limone or Porchetta. Here’s a guide to a traditional Italian meal structure.
Can you make pesto dairy free?
Sure! You can certainly omit the Parmigiano-Reggiano when you make pesto, but then you’ll have pistou. (Read on)
What is the difference between pistou and pesto?
The French or Provençal version of pesto is called “Pistou“. Pistou is usually added into soups just before serving, for a little blast of flavor. Pistou is a little different, in that it doesn’t usually include pine nuts or cheese. This Mediterranean Soup with with pistou is perfect when the weather turns colder.
How to freeze pesto
To save your summer basil, make pesto or pistou. Freeze the pesto in ice cube trays, then place the cubes inside baggies, for use later in the season.
What can you do with pesto?
Besides putting it on pasta, pesto is great on pizza, in sandwiches or tossed with veggies and quinoa. For a low carb version, toss with spaghetti squash.
How is pesto made?
Traditionally pesto is made with a mortar and pestle. For a truly authentic version, you can use one. There will be a difference in texture and taste, but I like the ease and speed of the food processor.
How to make pasta with pesto creamy
On a recent trip to Tuscany, we took the opportunity to eat as much pasta as possible! The Italian version of “fast food” can be a slice of pizza, a panino or a visit to a pasta bar. I loved watching they toss the pasta with the pesto and slowly add a same ladle of pasta sauce. Magically the pesto sauce becomes so creamy!
When incorporating any sauce with pasta, you probably already know to reserve some pasta water to add to the sauce. Pesto is one of those sauces that definitely becomes more creamy when the water is added. You’ll want to take out about a cup of the water, just before draining. While you can toss it back into the pot you made it in, I notice that the cooks use shallow skillets, which I think helps meld the sauce and the pasta better. Divide between six plates and garnish with more fresh cheese.
Fresh Homemade Basil Pesto
Ingredients
- 4 cups basil leaves stems removed, loosely packed
- 4 cloves garlic peeled and chopped
- 1/4 cup pine nuts lightly toasted
- 1/2 olive oil
- 1/3 cup Parmigiano Reggiano grated
- Kosher salt to taste
- Black pepper to taste
- 12 ounces fusilli
Instructions
- In a food processor fitted with blade, process basil leaves, and pine nuts with a few pulses.
- With food processor running, add chopped garlic, and slowly drizzle olive oil, stopping to scrape down the sides of the bowl.
- Add cheese, and pulse for a few seconds, taste and adjust seasoning, adding black pepper and salt if necessary.
- Fill a large pot with salted water, and bring to a boil. Add fusilli.
- Cook pasta a minute or two LESS than the package directions. You do not want to over-cook the pasta as you will finish cooking it on the stove with the sauce. Just before draining pasta, reserve about 1 cup of pasta water.
- Toss the pasta with some of the sauce and a small ladle of the pasta water, gently stir the pasta and swirl the pan until the sauce is incorporated, adding more pesto and pasta water until the sauce is creamy and smooth.
- Store any leftover pesto in the refrigerator, covered with a thin layer of olive oil, for up to a week.
Katerina says
This is all time classic and you made one fine pasta dish! Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
Cynthia says
Thank you for hosting Katerina!
Jennifer Johnson says
I think it’s time to harvest my basil! I also had a lucky find with Pine Nuts on sale at Aldi.
Cynthia says
Jennifer, grab ’em while you can! When I find them on sale, I usually freeze them.
Nibbles By Nic says
Congrats Cynthia!!! Your Pesto is this week’s feature in MUNCHING MONDAYS!!! Super exciting! Make sure to spread the great news and can’t wait to see what you bring this week 🙂 xo Nic
DM Du Jour says
I just made some pesto the other day with the basil from my garden. So delicious! I froze the rest of it for later but I think I will pull it out of the freezer for this recipe! Awesome picture. Thank you for sharing with us at the Motivational Mondays Linkup Party!
Cynthia says
Thank you for hosting!
Michelle @ A Dish of Daily Life says
I love pesto and we make it all summer long! When it’s garlic scape season, we use those, and I switch up the pine nuts with pecans and walnuts and we’ve tried others too. Haven’t had a batch I didn’t like yet! And we freeze it too! Thanks for linking it up with us at #FoodieFridays!
Cynthia says
thank you for hosting!
Eva Rinker says
Love this one 🙂
Toni | BoulderLocavore says
Pesto absolutely feels like summer to me and it’s so easy to make. Your classic recipe is one everyone is sure to love!
Cynthia says
Toni, I agree that pesto just screams summer!
Tricia @ Saving room for dessert says
Planting my basil this weekend! I need more pesto in my life – and this is beautiful!
Cynthia says
I’ve planted mine Tricia, but I can never have enough!
Marye says
This looks amazing, I absolutely love fresh pesto!
Cynthia says
I think it’s my favorite pasta sauce!
allie @ Through Her Looking Glass says
I love fresh pesto in soup, Cynthia. I think we eat our weight in basil and tomatoes in the summertime. We are getting our our plots ready now, just tested the soil Monday. Can’t wait to try your fresh basil recipe!
Cynthia says
I like to put pesto in my winter minestrone too! I agree with you! We eat our weight in basil during the summer months!
Lisa says
What if you can’t eat pine nuts? Is there another nut you can replace it with?
Cynthia says
I’ve used walnuts and pistachios before, but I’ll be cashews would be good too!
Keira Ball says
Look delicious. Thanks for sharing.
Judy Bame says
This is my go-to pesto recipe. It’s quick, easy and very tasty. I’ve made it 3 times now (once with lemon basil and walnuts instead of pine nuts) and it’s reliable, too. Love it!
Cynthia says
Thank you so much! Walnuts would be delicious as well!
Rachel says
We have pine nut allergy in our house. What but would you suggest to use? I have used walnuts and pecans in the past when we have made other pestos.
Chris David says
Really delicious recipe. I love it yummy!!! It’s really awesome
Cynthia says
THank you Chris! Glad you liked it!