Traditional Basil Pesto

I realize no one needs another recipe for pesto but I would be remiss if I didn’t include it here as it is such a staple in my summer cooking. Of course there are so many fun variations based on the nuts and greens used. So have fun experimenting, using this standard as your guide with either of the two methods.

Ingredients

-4 tablespoons pine nuts

-1 teaspoon sea salt

-2 cloves garlic, peeled and quartered

-4 packed cups sweet Italian basil, leaves picked, thick stems removed

-½ cup good quality extra virgin olive oil, add as needed if consistency is too thick

-½ cup Parmigiano-Reggiano, (Parmesan cheese), grated

-¼ cup Pecorino Romano, grated

Method I

• Use a mortar, pound the garlic to a paste

• Add the pine nuts, and combine into the garlic in the same way.

• Add basil leaves a handful at a time and pound and grind against the walls of the mortar. Add pinch of salt with each handful to act as an abrasive. Continue until all basil leaves have been crushed to fine bits.

• Add both cheeses, then slowly drizzle in olive oil a tablespoon at a time working it into the pesto with the pestle until a fairly smooth, creamy, emulsified sauce forms. Add more oil, if desired.

Method II

• Combine all of the dry ingredients in a food processor or blender and blend until coarsely combined or smooth depending on preference.

• Slowly add in the olive oil. Adding more if needed for desired consistency.

  • Storage: Whether you're making a big batch or saving leftovers from a jar, here's how to keep pesto at its best:

    • In the fridge: Store pesto in an airtight container and pour a thin layer of olive oil on top before sealing—it helps keep it green and protects it from oxidation. It should last up to 5–7 days.

    • In the freezer: Pesto freezes beautifully. Spoon it into ice cube trays, freeze until solid, then transfer the cubes to a freezer bag. Use straight from the freezer in pasta, sauces, or soups. It can last up to 3 months frozen.

    • Avoid heating pesto directly: Pesto is best stirred into warm dishes at the end—heating it too much can dull its flavor and turn the basil bitter.

    • Skip the cheese if freezing: For best texture and flavor, some folks leave out the cheese when freezing and stir it in after thawing.