Best Pesto Recipe

BA’s Best Pesto

The key for this classic basil pesto recipe is to add the herb at the end of making the sauce to maintain its flavor and vibrant green color.

Total: 15 minutes

Yield: Makes about 1½ cups

Ingredients:

• ½ cup pine nuts
• 3 oz. Parmesan, grated (about ¾ cup)
• 2 garlic cloves, finely grated
• 6 cups basil leaves (about 3 bunches)
• ¾ cup extra-virgin olive oil
• 1 tsp. kosher salt
• 12 oz. dried long pasta (such as spaghetti, linguine, or bucatini)
• Kosher salt
• 2 Tbsp. unsalted butter
• Finely grated Parmesan, for garnish

Instruction:

1. Preheat oven to 350°. Toast ½ cup pine nuts on a rimmed baking sheet (or quarter-sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add 3 oz. Parmesan and 2 garlic cloves, finely grated, and pulse until finely ground, about 1 minute. Add 6 cups basil leaves and place the top back on. With the motor running, add ¾ cup extra-virgin olive oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with 1 tsp. kosher salt. Do ahead: Pesto can be made 1 day ahead. Top with ½” oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
2. If using pesto with pasta, cook 12 oz. dried long pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
3. Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.
4. Divide pasta among bowls. Top with finely grated Parmesan. Editor’s note: This recipe was first published in August 2018. Head this way for more of our best pasta recipes →

How to Make FRESH BASIL PESTO Like an Italian

FAQ

How do you make pesto taste better?

1. Add additional finely shredded Parmesan. …
2. Add a little balsamic vinegar to brighten up the flavors. …
3. Add a little fresh lemon juice. …
4. Add a little extra salt. …
5. Olive oil.

How do you make Gordon Ramsay basil pesto?

1. 175g basil, washed.
2. 150g extra virgin olive oil.
3. 30g pine nuts.
4. 3 tbsp Parmesan.
5. Salt and pepper to taste.

How to make pesto Bobby Flay?