Basic pesto made with basil olive oil pine nuts and Parmesan cheese This recipe differs from the classic preparation by the addition of parsley You can add a little extra Parmesan to the mixture if you like
Prep Time
16
Dificult
Medium
Servings
2 cups
Ingredients
Instructions
Combine basil
Parmesan cheese
olive oil
pine nuts
and garlic in the bowl of a food processor or blender. Blend to a smooth paste. Add lemon juice
if desired
and quickly pulse to combine.
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Frequently Asked Questions
What pasta is best for pesto?
Any pasta with some texture will work well because the ridges
dimples
or holes in various pasta styles will capture the sauce and help coat the noodles. Spiral noodles like fusilli or rotini are great as well as penne with ridges
bowtie
or bucatini.
Is pesto served hot or cold?
The short answer is both. Depending on the recipe
pasta can be served cold
like on a sandwich or hot with pasta or in lasagna. What really matters is the temperature of the dish you are serving. Warm or chill your pesto depending on the recipe.
What else can pesto be made from?
If you don't have any basil but need to whip together a pesto
consider using parsley
cilantro
broccoli or broccolini
arugula
dandelion greens
or scallions. These are great examples of other greens to use for pesto
but the flavor will vary as a result. You are trying to achieve that bright
herby flavor that pesto is loved for. If you don't have Parmesan cheese on hand
consider using other hard cheeses like Pecorino
or if pine nuts aren't an option
toasted walnuts or pistachios are a great solution.
How do you thin or thicken pesto sauce?
A little water
chicken stock
or white wine will help thin out pesto
and if you want to thicken pesto
a cornstarch slurry will do just that. You can also use a roux made from flour and olive oil as well as pasta water or a lot more basil leaves.
