Basil Pesto
A while ago, I made some macademia pesto. Traditionally, pesto is made with pine nuts and fresh basil leaves but back then, I had an abundance of good quality macadamia nuts after a holiday in Australia. So this time round, I decided to post a “proper” recipe for pesto using pine nuts. This is really simple to make and handy to have around. My current favourite use of pesto is to toss it with some spaghetti or angel hair pasta for an almost-instant, yet gourmet meal. Besides pasta, you can use it as a sauce over grilled meats, as a dip for nachos or a spread for baguette. The possibilities are limitless.
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Ingredients
(adapted from Williams-Sonoma: Sauces)
- 60g sweet basil leaves
- a few flat-leaf parsley leaves (gives the pesto an attractive vibrant green colour)
- 30g toasted pine nuts (I toasted them in a preheated oven of 180C for about 3-5 minutes, watch the oven as the nuts can burn easily. You can also toast them stove top in a heated dry pan)
- 2 cloves garlic, peeled
- 60g Pecorino Romano or Parmigiano-Reggiano (Parmesan cheese) cheese
- 125ml extra-virgin olive oil
- sea salt and freshly cracked black pepperTools
You need a special type of food processor with a tube opening on top. I don’t have it so I used a normal blender together with a mortar and pestle.Directions
Blend basil, parsley, nuts, garlic and cheese until well combined. With the blender motor still running, gradually pour in oil to achieve a thick, smooth consistency. If the pesto becomes too thick, add more oil. Since I do not have this special type of blender, I transfer the contents to a mortar and pestle after blending. Pound the ingredients using one hand while slowly pouring the oil with your other hand. Season with salt and pepper, or more cheese to taste. Keeps in fridge for about a week.
Recipe Notes
1. You can add 1 tsp balsamic vinegar if you like a slight tangy taste.
2. Pour a thin layer of olive oil over the surface to slow the discoloration.
3. You can also freeze the excess pesto in ice cube trays. Omit the cheese from the recipe and only add them when you thaw the pesto (tip from Simply Recipes). When freezing, secure the ice cube tray with cling wrap and once frozen, store the pesto cubes in ziplock bags in the freezer (tip from Instructables).
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{ 33 comments… read them below or add one }
Nachos dip, will be great!
My daughters and I love pesto. Yours is a timely reminder to me to replenish my supply.
Can also serve over grilled or pan-fried fish fillets as the sauce/dressing.
yes baked salmon with pesto dressing… very nice!
You made your pesto the original way with mortar and pestle! Beautiful picture too
I didn’t use the mortar and pestle all the way. I used a blender to grind all the dry ingredients first, then transfer to a mortar and pestle while I pound with one hand while adding the olive oil with the other hand.
Haven’t try this before, must try it one day. Thanks for sharing.
Agree, this is simply versatile. That is why I try to grow a small pot of basil beside my window.
I used to grow basil solely for making pesto! But sadly, I barely have enough harvest to make anything with it … and shortly later my plant died T_T
Love the pesto..goes so well with pasta too.
I don’t like basil. Too bad. :(
Hmm… I think a mistake I make is not toasting the pine nuts. that should make quite a difference, no? i’ve been making my own pesto forever (back since I thought it was outrageous to spend S$8 on a jar from the supermarket) and i’m completely biased cause I like to go OTT on the garlic =) must be hard going at it with a mortar and pestle! wonder if the taste is also different that way?
Hi Judy, I don’t think it’s a mistake, but I personally find that toasting the nuts really make a difference, the flavour is richer and deeper. Try it out next time ;) Oh for the mortar and pestle, I only used it at the end when I was adding the olive oil.
While I did enjoy your macadamia pesto – I love the traditional pesto made with pine nuts… such a versatile recipe.
I love pesto! Could you send me some pls? hehe
NC, you’ve hit upon my favorite condiment. Pesto would always get made and consumed the same day here. So I learned to harvest all my basil at the end of summer to make a ton of pesto, and freezing it, to enjoy all winter long.
Your pictures are as delectable as ever! And thanks for the Nachos idea!
Yummy! I love pesto of any kind.
Pesto is good on anything. I have made it with parsley/lemon, cilantro, but basil is my favorite…also all different kind of nuts…..Great post. Thank you.
This recipe is in my to cook list but just have not gotten around to it. Love how you use the “traditional” way to make it!! Kudos!!
Love pesto…so tasty…goes well with anything :-)
That looks good and so simple. It would make a good base to a bruschetta, with some tomato on top, YUM!
Oh, I do love pesto…. Thanks for posting this. Your posts are always very practical.
I just made exactly that sort of instant meal from homemade pesto and pasta 2 nights ago. Added some peas and spinach with it for more nutrients :). I like your mortar and pestle!
I love pesto sauce! I tried making it in a mortar and pestle and I had a really hard time. But now I know the secret – to blend the dry ingredients first! Thanks for sharing – I will have to give it a go again.
Oh this one sounds really good! I’ve never really had any type of pesto sauce other than the usual pine nuts. This, I’d love to try (I sooo wish Macadamia nuts were cheaper). Lovely post!
Love your pesto…Looks so fresh and delicious.
yum! that’s the best with home made pesto! So fressssh. We used to have our own basil plant and I made heaps of it! Esp with the food processor.. keke. but now that our plant died…
i resorted to buying jars again. dOH!
I really like your clear instructions. They help cooking newbies like me! Your mortar and pestle is gorgeous! May I know where you bought it from?
Hi, thanks! I bought it from Ikea Singapore.
Add to a basic cream sauce for creamy pesto. Yum!
This looks so healthy n yummy but alas, I’ve no blender…any good off-the-shelf brand to recommend?
hi,
what kind of parmesan cheese do u use? the shredded packet type or one big piece and u slice/cut them accordingly?
if u buy the chunk type, how long can it last? how to store it?
sorry, i asked cause i once bought one chunk of cheddar for my son(refused to buy the processed cheddar) and the consumption is rather slow. after some time being kept in fridge in a container, the smell of the cheese becomes stronger and there was a whitish layer covering it, not sure if it was fungal. hence i’d like to know about storage.
didnt get any chunky cheese from then on. for the adults, we used kraft processed slice cheese :(
thanks :)
I buy the shredded packet type from supermarket. one packet less than S$10. I bought chunk type before, I wrap with brown paper and store in crisper section of fridge and use it within a week. Hope this helps.