Pesto sauce is a simple and easy Italian recipe that can be added to any type of sauce to infuse it with a burst of Basil flavor. This can be added to a Creamy, Alfredo, Marinara, or any kind of gravy.
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Pesto originates from the Italian verb “pestare,” which means “to pound.” It was first created in the mid-18th century, the fresh herbs and cheese were pounded using a mortar and pestle, unlike today, when we use a food processor. However, some traditional chefs still use the old-fashioned mortar and pestle to pound fresh basil, cheese, and nuts to create this delicious tangy paste.
Fresh Pesto is similar to all the dialects in Italy. Every region has its own version of this delightful addition to all the different sauces in Italy. For example; the Genovese version, from the province of Liguria, is the most common. Basil, olive oil, pine nuts, garlic, and Parmesan-Reggiano are the main ingredients.
The European sauce:
Also in Geonva, they have Traditional Pesto alla Genovese, which includes roasted red pepper, black pepper, garlic, Genovese basil, cheese, and olive oil. It is also known as “Pesto Rosso” due to its red tint from the red peppers. The French have their version known as Pistou. In addition to the Italian ingredients, the French add parsley. Pistou is used in a vegetable soup similar to Minestrone.
My favorite pesto recipe is the one below. It is not only a flavorful version, but an easy recipe to make. Remember, this homemade pesto sauce can be used to make pesto pasta or pesto pizza. Simply add it to your pizza topping or pasta sauce to add a burst of basil flavor to your dish. More cheese can be added on top of the pesto for a garnish.
Fresh Ingredients:
- Fresh Ingredients:
- 2 Cups Fresh Basil Leaves
- 1 Cup Extra Virgin Olive Oil (preferably robust flavor)
- 1 Cup Pecorino Romano Cheese (Fresh Parmesan cheese will work)
- ¼ Cup Walnut pieces
- 2 Cloves Fresh Garlic
- Squeeze of Lemon juice
Instructions:
- This recipe is incredibly easy to prepare. Don’t buy store-bought pesto
when this fresh basil pesto
recipe is super easy to make. Combine all the ingredients in a food processor and process until a thick paste is formed. Additionally, your finished pesto
sauce can be adjusted to intensify the individual flavors you desire. Also, add as much basil as you want to adjust the flavor levels. Remember to store it in an airtight container and refrigerate it. It should stay fresh for about 5-7 days.
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Use these variations to create your own basil
pesto sauce:
You can replace basil in your pesto with a variety of greens such as arugula, spinach, baby kale, tender chard, mint, tarragon, bronze fennel, cilantro, lemon basil, Thai basil, thyme, scallion greens, chives, sage, oregano, or rosemary. These fresh herbs will change the flavor of your pasta sauce, but fresh basil leaves will maintain the bright green color.
While the traditional Genovese recipe calls for Parmesan cheese, you can also use alternatives such as Asiago, Locatelli, Grana Padano, Pecorino, aged Cheddar, or Gouda. Usually, any type of hard cheese works well to create a great pesto sauce.
Extra-virgin olive oil is the best choice for enhancing flavor, but you can use canola or grapeseed oil as substitutes. Also using less oil will yield a creamier pesto. Fresh garlic cloves add a burst of flavor and provide medicinal properties that can help with blood pressure and cholesterol levels.
Use different nuts:
The selection of nuts in your sauce is a matter of personal preference. In addition I have made pesto hundreds of times using various nuts and often choose walnuts for their woody, and nutty flavor. However, almonds, pine nuts, pistachios, hazelnuts, peanuts, or pecans are also excellent options. Additionally, seeds like pumpkin seeds or sunflower seeds can be great alternatives. Feel free to use these ingredient variations to create your own pesto versions, or you can stick with the classic basil pesto recipe.
Your homemade basil pesto can be added to salads, used to make basil cream sauce as a topping for seafood or pasta, or incorporated into any vegetable dish for added flavor. You can also use pesto sauce on your Bruschetta or simply top your favorite garlic bread.
A good pesto sauce is an original pesto sauce. Change up the ingredients and amounts to make your own original pesto sauce. Remember “Cooking is art”!
Equipment
- 1 Food Processor or Blender
Ingredients
- 2 Cups Fresh Basil Leaves
- 1 Cup Olive Oil (preferably robust flavor)
- 1 Cup Pecorino Romano Cheese (Parmesan will work)
- ¼ Cup Walnut pieces
- 2 Cloves Fresh Garlic
