Basic Pesto Sauce The New York Times Sam Sifton ½ cup pine nuts, lightly toasted ¾ cup extra-virgin olive oil 2 garlic cloves 2 cups packed basil leaves (2½ ounces/75 grams, from 1 big bunch or 2 small bunches) 1 cup finely grated Parrmesan cheese (3 ounces/85grams) ½ tsp. kosher salt, more to taste Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped. Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown. Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days. Tip: for mint-pistachio pesto, substitute mint for the basil and pistachios for the pine nuts. Substitute 2 tablespooons pecorino Romano for the Parmesan and add 1 teaspoon finely grated lemon zest. Use to garnish spring vegetables, fish and shellfish.

Home

Table of Contents

Condiments Index