How to Make FRESH BASIL PESTO Like an Italian
About this recipe
Fresh basil pesto is a classic Italian sauce that's incredibly easy to whip up at home. This version, inspired by the traditional Genovese recipe, showcases the vibrant flavors of fresh basil, garlic, and Parmigiano Reggiano, making it a versatile condiment for pasta, sandwiches, or even as a dip.
What sets this recipe apart is the emphasis on using fresh basil, preferably from your own garden, which enhances the aroma and flavor of the pesto. Plus, the method of blending the garlic and olive oil first ensures a smooth consistency without compromising the basil's delicate qualities.
Ingredient notes
- Use 100g of fresh basil leaves, either from your garden or store-bought.
- 30g of Parmigiano Reggiano is roughly 3 tablespoons; adjust to your taste.
- 1 clove of garlic is optional; feel free to adjust based on your preference.
- 10g of pine nuts can be substituted with roasted or other nuts like macadamia or pistachio if desired.
- 60ml of extra virgin olive oil is about 4 tablespoons; you can adjust this amount as needed.
Tips from Vincenzo's Plate’s video
- When washing basil, dry the leaves gently with a paper towel to remove excess water and check for insects.
- Blend the garlic and olive oil first to ensure the garlic dissolves properly and to avoid overheating the basil when added later.
- Keep an eye on the consistency of the pesto while blending; you may need to add more olive oil or adjust the seasoning to your liking.
Good to know
- How many servings does this recipe make?
- This recipe yields 4 servings.
- How long does it take to make fresh basil pesto?
- The total time to make fresh basil pesto is 15 minutes.
- Can I use different nuts for the pesto?
- Yes, you can substitute pine nuts with roasted nuts or even use macadamia or pistachio.
- What should I do if my pesto is too thick?
- If your pesto is too thick, you can add more extra virgin olive oil to reach your desired consistency.
No life story here — the video and the recipe are the whole point. All credit to Vincenzo's Plate: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut fresh basil from the garden or buy from the store, ensuring to leave some of the plant to regrow.
- 2
Wash the basil leaves in cold water and dry them gently with a paper towel to remove excess water and check for insects.
- 3
In a blender, combine extra virgin olive oil and garlic clove, and blend until the garlic is dissolved in the oil.
- 4
Add the pine nuts to the blender and continue blending until they are well incorporated into the oil.
- 5
Add the fresh basil leaves to the mixture and blend until combined, keeping an eye on the consistency.
- 6
Add the grated parmigiano reggiano, a pinch of salt, and an additional splash of extra virgin olive oil, then blend again for about 30 seconds.
- 7
Use a spoon to scrape down the sides of the blender to ensure all ingredients are mixed well, then taste and adjust seasoning if necessary.
Heads up — we had to guess a little:
- The quantity of olive oil was inferred based on typical pesto recipes.
Credit where it’s due: this recipe was transcribed from Vincenzo's Plate’s original video on YouTube. Follow them there — it’s their dish.
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