Pesto is a classic Italian sauce that originated in Genoa, a city in the Liguria region of Italy. The sauce is made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. It is typically served with pasta, but can also be used as a spread on bread or as a topping for pizza.
How To Make:
To make pesto pasta sauce, start by washing and drying a large bunch of fresh basil leaves. Remove the stems and place the leaves in a food processor along with a few cloves of garlic, a handful of pine nuts, and a generous amount of grated Parmesan cheese. Blend the ingredients in a food processor until they are powdered.
While the food processor is running, slowly pour in olive oil until the mixture forms a smooth sauce. The amount of olive oil you use will depend on your desired consistency - a thinner sauce will require more oil, while a thicker sauce will require less.
Once the sauce is complete, cook your desired pasta according to the package instructions. When the pasta is al dente, drain it and toss it with the pesto sauce until it is evenly coated. Serve immediately, garnished with additional Parmesan cheese and freshly chopped basil.
Tips and Variations:
Tips:
Use fresh ingredients: The flavor of pesto sauce relies heavily on the quality of the ingredients. Use fresh basil, good quality extra-virgin olive oil, and freshly grated Parmesan cheese for the best results.
Toast the nuts: Toasting the pine nuts or other nuts before adding them to the sauce adds a nice nutty flavor and helps to bring out their natural oils.
Use a food processor: A food processor or blender makes it easy to blend the ingredients together into a smooth and creamy sauce.
Reserve pasta water: Reserve some of the pasta water after cooking the pasta to add to the sauce to thin it out if it becomes too thick.
Add lemon juice: A squeeze of fresh lemon juice can add a nice brightness and acidity to the sauce.
Variations:
Swap out the basil: Try using other leafy greens like arugula or spinach in place of basil for a different flavor.
Use different nuts: Swap out the pine nuts for walnuts, almonds, or even pistachios for a different nutty flavor.
Add sun-dried tomatoes: Adding chopped sun-dried tomatoes to the pesto sauce can add a nice sweet and tangy flavor.
Use different cheese: Try using different types of cheese like pecorino romano, asiago, or even feta cheese in place of Parmesan for a different flavor.
Make it creamy: Adding a dollop of sour cream, cream cheese, or heavy cream to the pesto sauce can make it creamy and rich.
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts (or substitute with other nuts)
- 3 garlic cloves, peeled
- Salt and pepper, to taste
- 1 lb. pasta (such as spaghetti or linguine)
Instructions:
Start by cooking the pasta according to package instructions until it is al dente.
Make the pesto sauce while the pasta is cooking. Combine the basil, Parmesan cheese, pine nuts, and garlic cloves in a food processor. Pulse until the ingredients are coarsely chopped.
With the food processor running, slowly pour in the olive oil until the sauce is smooth and creamy. If the sauce is too thick, you can add a little more olive oil to thin it out.
Add salt and pepper to taste when preparing the pesto sauce.
Once the pasta is cooked, drain it and reserve about 1/2 cup of the pasta water.
Add some of the saved pasta water to the pasta along with the pesto sauce to thin it out if necessary. If preferred, top with additional Parmesan cheese and fresh basil before serving.