Basil Pesto Sauce | Recipe
An easy recipe for a quick, homemade basil pesto sauce. But first, what is pesto and what is pesto made of? Questions answered.
What is in pesto? Well, my friend that is a wonderful question. Get ready for a little TAK Pesto 101: Pesto is a no-cook, flavorful sauce made of ground up basil (or vegetables), nuts and cheese, which is then emulsified by an oil. It's used to coat pasta, to add flavor to proteins such as chicken and shrimp, and can also serve as a dip and/or spread for fresh bread and canapes.
Pesto comes in many different varieties. The type of pesto is mostly indicated by its greatest flavor component. The most well known type of pesto is by far basil pesto, but there many other varieties such as sun-dried tomato, spinach and even arugula.
Almost all of the ingredients used to make a pesto sauce are interchangeable. As for the nuts, pine nuts are the most common, however, they can be swapped out for other types of nuts such as walnuts or pecans, if desired. The same goes with the cheeses: Parmesan, Pecorino Romano and Manchego are all considered firm cheeses and could be used in a pesto sauce, with parmesan being the most popular choice. Oils are also interchangeable. For example, you could use extra virgin olive oil, walnut oil or even avocado oil. Just be certain your oil is of descent quality.
Basil pesto is my go-to variety, as we always have a great deal growing in the garden as soon as the weather starts to warm up in Texas...which I guess is pretty much always. I keep it pretty classic with pine nuts, parmesan and olive oil, but remember, pestos can be extremely versatile. Don't be afraid to experiment and make the recipe your own. Use this recipe as a base (if you'd like), keeping the same quantities the same. Then, take over, swapping out one ingredient for another; whether it be your favorite fresh greens, nuts, type of cheese or oil. Just have fun with it, and as always, enjoy!
Ingredients:
2 heaping cups fresh basil leaves
1/4 c cup pine nuts
1/4 cup (1.5 ounce) freshly grated Parmesan
2 cloves garlic, chopped
2 teaspoons red wine vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/3 cup high-quality Extra Virgin olive oil
Method:
Add basil, pine nuts, Parmesan, garlic, vinegar, salt and pepper to a food processor fitted with a blade attachment. Pulse until ingredients are well blended. Remove the feed tube insert, and with the motor running, slowly drizzle in the olive oil. Transfer the pesto to an airtight container for up to one week, or serve right away.
If you'd like to freeze the pesto, transfer to a freezer safe zip-top bag, remove as much air as possible before sealing, seal tightly and place in the freezer for up to 3 months.
Try serving with:
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