Sunday, May 30, 2021

Fresh Basil Pesto

By: Breanna Molix-Scott  |  Posted: May 30, 2021

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There is nothing quite like the arrival of warm weather to bring my kitchen back to life. After months of waiting for fresh herbs, my countertop is finally home to a lush, fragrant pot of fresh basil. And you better believe the very first thing I made was a massive batch of fresh, vibrant classic basil p
esto!

While store-bought jars are fine in a pinch, nothing compares to the bright, punchy flavor of homemade. It’s incredibly versatile, gorgeous to look at, and comes together in under 10 minutes.






Lab Materials (Results May Will Be Delicious)

  • Fresh Basil: The absolute star of the show. Make sure it's washed and thoroughly dried.
  • Roasted Pine Nuts: Crucial for that rich, buttery texture. While you can play around with the types of nuts you use, pine nuts give this sauce that classic smooth and soft consistency.
  • Roasted Minced Garlic: Mellows out the sharp bite of raw garlic for a smoother flavor.
  • Lemon Juice: A bright squeeze of citrus to keep the colors vibrant. The acid also helps to cut through all of the richness of the oil and cheese in the sauce.
  • Coarse Salt: For a perfect savory balance and a bit of texture.
  • High-Quality Olive Oil: Added gradually to emulsify the sauce into a silky dream.



Fresh Basil Pesto

Prep time: 10 minutes
Cook time: 5 minutes

Instructions

Because pesto is a raw sauce, how you treat the ingredients before they go into the food processor makes all the difference!








Lab Notes


GARLIC: ROASTED VS RAW

Raw garlic contains a compound called allicin, which gives it that sharp, aggressive burn. By using roasted minced garlic, the heat breaks down those harsh compounds and caramelizes the natural sugars. This gives your pesto a sweet, mellow, and deeply savory undertone instead of an overwhelming garlic bite.



COARSE SALT MAGIC

When you use a food processor or a mortar and pestle, coarse salt acts as a natural abrasive. It helps physically break down the cellular walls of the basil leaves, releasing their essential oils much faster for a more fragrant sauce.

Preheat your oven to 375°F (or use a toaster oven!). Arrange your pine nuts in a single layer on a baking sheet. Toast for 6–7 minutes until fragrant and golden brown. Pull them out a shade lighter than your final goal, as they will continue carry-over cooking on the hot pan!



Place your cast iron skillet over low heat and add a generous splash of olive oil. Drop in your garlic cloves and let them simmer gently for 5–10 minutes until they are soft and a pale golden color. Remove from the heat and let them cool. Now, I know I don't have too many in my skillet and they are already minced, but roasting beforehand can help keep the garlic from burning. If you're not multitasking and have an eagle eye on these babies, give them 2-3 minutes on the stove top before removing to cool.




In your food processor or chopper, combine the toasted pine nuts, your soft cast iron roasted garlic, half of the coarse salt, and the 3 cups of fresh basil leaves. Pulse a few times until everything is coarsely chopped. For a smoother sauce, break up the pine nuts in the food processor before adding the other ingredients in. Really, either way will work, but I like to blend them beforehand to get them to a smaller size before combining them with all of the other ingredients.




Add your freshly grated Parmesan cheese and the 2 teaspoons of fresh lemon juice to the processor. Pulse once or twice just to combine.

Turn the food processor on low. In a slow, steady stream, pour the ½ cup of extra virgin olive oil through the feed tube. Watch as the sauce transforms into a glossy, vibrant green, velvety dream! Taste and add the remaining coarse salt and black (or white) pepper as needed.




MiX IT Up

  • Toasted walnuts, pistachios and even pepitas are all great alternatives for toasted pine nuts. are a nice nut alternative as well. Because these all contain healthy fats just as the pine nuts, it does not change the composition of the sauce.
  • Add some ricotta to your pesto sauce! Stir in about half a cup of fresh whole milk ricotta after blending all of your ingredients together for your sauce. This turns your normal every day pesto into a creamy variety that is just as delicious!
  • Experiment with different types of cheeses! Pecorino Romano is saltier and tangier than Parmesan and can bring a nice bite to your sauce (just cut back on the added salt). Asiago adds a creamier and nutter finish to your sauce.

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 Recipe



Recipe image

Fresh Basil Pesto
Prep Time: 1o minutes   |   Cook Time: 15 minutes   |   Total Time: 25 minutes
Servings: 1 cup   |   Course: Sauce

    Ingredients

    • 3 cups fresh basil
    •  ½ cup Extra Virgin Olive Oil, plus more for roasting garlic
    •  ⅓ cup Pine Nuts, toasted
    • ½ cup Parmesan Cheese, grated
    • 3-4 Cloves Garlic, roasted and minced
    • 2 tsp Fresh Lemon Juice
    • ½ tsp Coarse Salt, divided
    • Black Pepper, to taste



      • Instructions
      1. Place your cast iron skillet on the burner over low heat. 
      2. Add enough high-quality olive oil to completely coat the bottom of the skillet. You want the garlic to be partially submerged so it simmers gently rather than frying.
      3. Drop your peeled whole cloves or minced garlic into the cool oil.
      4. Cook for about 5 to 10 minutes for whole cloves (or 2 to 4 minutes if using minced garlic). Stir occasionally. You want to see tiny, gentle bubbles forming around the garlic. If the oil starts spitting or smoking, your pan is too hot and needs to be slid off the heat immediately.
      5. Remove the skillet from the heat the moment the garlic turns a soft, pale golden brown and feels tender. Because cast iron holds onto heat for a long time, the garlic will continue carry-over cooking even after you turn off the burner.
      6. Preheat oven to 375°F. Arrange your pine nuts in a single layer on a baking sheet. For the easiest cleanup, line your pan with a silicone mat or foil. Roast the nuts for 5 to 7 minutes, watching them very closely.
      7. Add your toasted pine nuts, roasted minced garlic, course salt, and fresh basil into your food processor or chopper. Pulse a few times until coarsely chopped.
      8. Add the grated Parmesan cheese and lemon juice into to food processor, and pulse a couple of times to combine.
      9. With the motor running on low, gradually drizzle in your olive oil. Adding it slowly allows the oil to emulsify with the moisture from the basil, creating a smooth, cohesive sauce that won't separate on your plate.

Because basil oxidizes quickly when exposed to air, it can turn brown. To keep it a brilliant, vibrant green, place your pesto in a jar and pour a thin layer of olive oil over the top to create an airtight seal before popping it in the fridge.

This classic version is fantastic tossed with linguine, spread over homemade margherita pizza, or served alongside juicy grilled chicken or shrimp! I'd love to see what you come up with! As always, happy cooking!
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