A great PestoRecipe can transform any dish into a culinary masterpiece, and I'm excited to share with you my take on the classic recipe. I acquired this recipe during a trip to New Zealand, and it's a game-changer! It's easy to make and bursting with flavor!
TOAST NUTS: Preheat a small skillet over medium high heat (don't add oil). Add pine nuts in an even layer and toast, stirring frequently until lightly golden brown. Watch carefully! Once toasted, immediately transfer them to a bowl and let them cool.
PULSE: Add all the ingredients except oil to a food processor or blender. Season to taste, I add a heaping ½ tsp salt & ¼tsp pepper. Pulse until ingredients are finely chopped. Scrape edges with a spatula as needed.
FINISH: While pulsing, gradually add in the oil. Continue to pulse until pesto is smooth (or to your desired consistency). If using a food processor and/or blender and you can't quite get the pesto as smooth as you'd like, consider transferring it to a nut grinder and further processing it (Note 2) or keep stirring/scraping the edges and continue to pulse in the food processor/blender.
ADJUST: Taste and adjust, adding a touch more salt if it tastes bitter, more lemon juice for a brighter flavor, or more cheese for a creamier texture. Remember it's a very concentrated flavor so it mellows out when tossed with pasta or used in a dish! It's also supposed to be thick, but you can further thin it with more oil if desired.
STORE: Transfer pesto to a super airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. If you don't have an airtight container, smooth the surface of the pesto and cover it with a thin layer of olive oil to prevent the basil from turning brown.Freeze leftover pesto in ice cube trays for future consumption. Fill each portion of the ice tray with pesto, freeze until solid, and then transfer the cubes to a labeled freezer bag. Thaw the cubes in the fridge overnight or add them directly to hot pasta, soups, or sauces, letting them thaw and melt into the dish, adding loads of flavor. This is a great way to enjoy fresh-tasting pesto all year round, even when fresh basil isn't in season.
USE: Read through the blog post for loads of ideas how to use pesto. Our favorite way is to make pesto pasta or to spread on avocado toast, sandwiches, or wraps.
Notes
Note 1: Food scale: Getting the right amount of basil for your pesto can be a bit of a challenge. Packing it in and attempting to measure in cups will vary and can result in vastly different amounts of basil. If possible use a food scale. And if you have a food scale, better to toggle over on the recipe card to "metric" and use grams for the whole recipe -- always more accurate!Note 2: This nut grinder is actually my favorite way to make pesto! I'll start it all off in a blender or food processor and then transfer the mixture to the nut grinder for an even smoother consistency. If you aren't happy with the consistency delivered by the other tools, you've got to try a good nut grinder!Note 3: Basil: You'll need four ounces or about 100-110 grams of fresh basil leaves. If you don't have a food scale, I recommend purchasing basil from a packet that clearly indicates the ounces or grams. This way, you can be sure you have the right amount of basil and your pesto will turn out perfectly every time. Important to use fresh basil leaves -- if they've been sitting in your fridge for too long the basil will quickly turn brown when blended.Note 4: Parmesan cheese: Use a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't integrate well.