Pesto perfectly pungent multipurpose sauce

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Pesto is a perfectly pungent multipurpose sauce. It requires no cooking. All you need is a mortar and pestle or food processor. In less than fifteen minutes, this garlicky, cheesy, nutty herbal topper is ready to serve. It’s a versatile condiment for pasta, meats, vegetables and so much more. To maximize flavor, pesto should be served at room temperature.

The original pesto

Pesto alla genovese originated in Genoa, the capital city of the Liguria region. The traditional recipe has 7 ingredients: Genovese basil (DOP), extra virgin olive oil, Parmigiano Reggiano, pine nuts, garlic and salt. Other cheeses that may be used are Grana Padano or Pecorino.

Pesto variations

Pesto has become a generic term for any version of the original. It is essentially a combination of flavorful leaves of herbs, oily nuts, hard cheese, olive oil, garlic, and salt.

Variations of ingredients create flavor profiles that are unique in character. Lemon juice adds brightness and enhances the flavor. Walnuts add an earthy taste. Mint is in the same family as basil and can be added for a touch of sweetness. Tomato and almonds combine to make pesto alla siciliana, a version from Sicily. Pesto alla calabrese from Calabria consists of grilled bell peppers and black pepper and has a distinct spicy taste. Can’t eat cheese? A Vegan pesto replaces the cheese with miso paste or vegan cheese. Pistou, made with basil, garlic and olive oil, is a French version of this sauce with origins in Provence. Pine trees are not indigenous to the region and nuts are not in a traditional pistou.

To pound or grind?

The Italian verb pestare means “to pound” or “to crush” which is a reference to the original method of preparation with mortar and pestle. I enjoy making pesto both ways. Using a mortar and pestle takes a little longer, about 15-20 minutes, and requires some elbow grease. It’s worth it if you have the time, as the final product has an authentic rustic texture. In less than five minutes, a Cuisinart Mini-Prep® will get the job done. The final product will be more uniform in overall texture.

Preserve your pesto

Pesto will oxidize and turn that beautiful green color to black. Store your green gold in the fridge in a tightly closed jar and add some olive oil to cover to help prevent exposure to air. It should last a week to ten days.

10 ways to enjoy pesto

Pesto is a versatile condiment. Here are some great ways to enjoy it:

1. Pasta sauce
2. Pizza sauce
3. Bake it into bread
4. Spread on a sandwich
5. Make dip -mix with sour cream, yogurt or cottage cheese
6. Put it in guacamole
7. Toss it with steamed vegetables
8. Serve with meat
9. Put a dollop in your soup
10. Make pesto mashed potatoes

Pesto is a perfectly pungent multipurpose sauce. Top some fresh pasta with my recipe for Pesto Presto! and serve with Chicken Parmesan.

Print Recipe

Pesto Presto!

Pesto is a classic non cooked sauce made from the leaves of herbs, oily nuts, grated hard cheese, extra virgin olive oil and garlic. A classic Italian pesto is made from basil and pine nuts. Many herbs and leafy greens can replace the basil. Walnuts, cashews and almonds make a satisfying substitution for pine nuts. Pesto is fast and easy to make. In less than 5 minutes, presto! you have a delicious sauce to serve over pasta, put on a pizza, add to an antipasto plate or liven up grilled meat.

Prep Time5 minutes mins

Course: antipasta, Appetizer, brunch, dinner, lunch, Pasta

Cuisine: American, European, Italian

Keyword: basil, evoo, extra virgin olive oil, grated cheese, herb, nuts, parmasan, pesto, pine nut, walnut

Cost: $15

Equipment

• Food processor or blender

Ingredients

• 2-3 cups basil leaves
• 2-3 cloves peeled garlic
• 1/4 cup pine nuts
• 2/3 cup extra virgin olive oil
• 1/2 cup grated Parmesan substitution: Romano
• 1 tbsp lemon juice
• 1 tsp salt to taste

Instructions

• Place the basil leaves, garlic, pine nuts and parmesan in the bowl of the food processor
• Add 1/3 cup of the extra virgin olive oil
• Pulse until the leaves of the basil begin to break up
• In small amounts, add olive oil and pulse mixture until it resembles a thick textured sauce
• Add lemon juice and salt to taste
• Remove from food processor bowl and put into a serving bowl.
• Cover tightly with plastic wrap so that the wrap touches the surface of the pesto. Store in the fridge until ready to use.

Notes

Aromatic herbs such as basil and mint will darken when bruised and exposed to air.  To keep your pesto bright green, don’t allow air to come into contact with it.

If you want to store in the freezer, place the pesto in a freezer friendly container and cover the surface with evoo.  

If your pesto becomes dark on the surface, don’t worry!  It’s edible, just not pretty to look at.  Remove the dark layer and use right away or seal tightly with plastic wrap.