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Simple, easy-to-follow recipe for the tastiest Italian Pesto (“Green Pesto”). Ready in just 5 minutes, you’ll be transported to the Mediterranean with your first bite. Serve with pastas, in recipes, or as a side for baguette.
Why buy pesto in a jar when you can make it FRESH at home for less? This easy pesto recipe is so quick to make and offers you the best tasting, freshest pesto possible. All you need is a few ingredients and a good way to chop and mix your ingredients.
Bon Appétit!
WHAT IS PESTO ?
Contents...
WHERE IS PESTO FROM?
WHAT TASTES GOOD WITH PESTO?
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CAN I FREEZE PESTO TO USE LATER?
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WHAT KITCHEN EQUIPMENT WILL I NEED TO MAKE FRESH PESTO?
First, gather the necessary kitchen tools and equipment. If you’re missing something, don’t worry. You may always borrow something from a friend or buy it online. You’ll see links below within the equipment list below for easy shopping.
DAMN GOOD COOK’S TIP: MISE EN PLACE
Great cooks begin by gathering and setting out all the kitchen equipment and ingredients they will need to create a dish. Chefs refer to this as mise en place, meaning “everything set up and in its place”. I recommend reading through every step below, even before preparing your kitchen equipment and ingredients for this recipe, to assure your best success in making this dish taste as delicious as it looks.
Equipment
- measuring spoons
- measuring cups
- large mixing bowl
- cutting board
- sharp (chef’s) knife
- food processor OR immersion blender OR hand-held food chopper
- rubber scraper
WHAT INGREDIENTS ARE IN PESTO?
For this recipe, we are concentrating on making an Italian cooking course recipe I learned in Florence: Fresh Green Pesto. For this recipe, we’ll use nuts, cheese, lots of fresh garlic, shallot, fresh basil leaves and extra virgin olive oil. And let’s not forget a Tuscan Pinch of salt and a hint of pepper to round out the flavors.
After gathering all the necessary kitchen equipment and tools, it is time to gather and prepare your ingredients necessary for our recipe.
- 2/3 cup pine nuts OR walnuts, cut into small pieces
- 1 cup Gran Padano OR Parmesan Reggiano cheese, grated
- 3 cloves garlic, chopped
- 1/2 shallot, chopped
- 3 cups fresh basil, torn by hand into small pieces
- 1 cup extra virgin olive oil
- sea salt, to taste
- fresh ground pepper, to taste
Use either a food processor, a hand-held chopper OR a large mixing bowl with an immersion blender. Combine chopped nuts, grated cheese, minced garlic and shallot. Grind ingredients together for 30-60 seconds until finely ground into tiny pebble-like bits. The Pulse speed on a food processor works well. Otherwise, Slow or Medium speed on other devices is recommended.
Gently tear the fresh basil leaves into pieces and pile them on top of the ground nut-cheese-garlic-shallot mixture. Chop the basil using the Pulse speed or on low speed until there are just small flecks of green in the mixture, about 15-20 seconds.
Turn food processor or immersion blender to low speed, and pour extra virgin olive oil in a slow and steady stream into the mixture. You will see the pesto begin to emulsify and blend into a smooth consistency. Continue adding EVOO while using a rubber scraper to reincorporate ingredients until pesto is the desired consistency. Mix in salt and pepper to taste and serve.
Serve immediately or follow instructions within the article for how to freeze pesto for later use.
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Fresh Pesto
Equipment
- measuring cups
- measuring spoons
- large mixing bowl
- sharp chef's knife
- cutting board
- food processor OR immersion blender OR hand-held food chopper
- rubber scraper
Ingredients
- 2/3 cup pine nuts OR walnuts, if preferred, chopped
- 1 cup Gran Padano cheese OR Parmesan Reggiano cheese, grated
- 3 cloves garlic minced
- 1/2 shallot chopped
- 3 cups fresh basil torn by hand
- 1 cup extra virgin olive oil
- sea salt to taste
- fresh ground pepper to taste
Instructions
- Use either a food processor, a hand-held chopper OR a large mixing bowl with an immersion blender. Combine chopped nuts, grated cheese, minced garlic and shallot. Grind ingredients together for 30-60 seconds until finely ground into tiny pebble-like bits. The Pulse speed on a food processor works well. Otherwise, Slow or Medium speed on other devices is recommended.
- Gently tear the fresh basil leaves into pieces and pile them on top of the ground nut-cheese-garlic-shallot mixture. Chop the basil using the Pulse or Slow speed until there are just small flecks of green in the mixture, about 15-20 seconds.
- Turn food processor or immersion blender to low speed and pour extra virgin olive oil in a slow and steady stream into the mixture. You will see the pesto begin to emulsify and blend into a smooth consistency. Continue adding EVOO while using a rubber scraper to reincorporate ingredients until pesto is the desired consistency. Mix in salt and pepper to taste and serve.
- Serve immediately or follow instructions within the article for how to freeze pesto for later use.