How to make pesto (2024)

FAQs

How to make pesto better? ›

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

If you want to preserve pesto for later use it needs to be frozen. There are no safe home canned recommendations for pesto. The major ingredients in pesto are non-acidic and could support the growth of disease causing bacteria like clostridium botulinum.

For pesto sauces, use about one jar of 5.6-ounce sauce for a 16-ounce package of pasta. The amount of pesto sauce needed for pasta per person would be about . 75 ounces of sauce for each 2 ounce (about 1 cup cooked) serving of pasta.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped.

What does pesto taste like? Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil.

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.

If the pesto remains too thin, one can mix in a small amount of starch or use pasta water to achieve the desired thickness. The starchy water adds thickness without altering the flavor significantly. Add a tablespoon of pasta water and mix well; repeat if necessary until desired thickness is reached.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

You might not want to douse everything you eat with pesto, but you wouldn't want to do that with any food. Variety and moderation are important. Pesto can be a healthier replacement for cream-based sauces since it's made with olive oil and nuts.

How much pesto for 2 people? ›

I usually use around 1/3 to 1/2 cup pesto per 1 pound of pasta. If you accidentally add too much pesto, just add in a bit more pasta water.

Almonds would be my choice, they have a delicate flavor. Unsalted cashews work well also. Macadamia and brazil nuts are also really good, though not necessarily cheaper than pine nuts. I prefer pecans to walnuts, since they are somewhat sweeter.

Originating from Genoa, the capital city of Liguria Italy, Pesto alla Genovese is made with fresh basil, garlic, pine nuts, salt, olive oil and hard cheese, traditionally Pecorino and Parmesan.

A note on storage and preservation: Pesto is one of the few foods that we do not recommend canning in any form; because of the cheese and nuts it contains, and a relatively low acidity, it cannot be safely water-bath canned.

Pour in a bit of acid

Whether it's white vinegar, red wine vinegar, lemon juice, or another option altogether, integrating some acid can up the intensity of your pesto sauce. It's particularly helpful since the texture and flavor of jarred pesto sauces varies greatly from brand to brand.

Italian Tradition

Pesto is the perfect sauce to enjoy with a dish of trofie (the traditional Ligurian short pasta), lasagna, potato gnocchi or as a topping for a bowl of minestrone. It can be mixed into tomato sauce to enhance the flavor of pasta dishes or used with fish fillets to make them more appetizing.

Add 1/4 cup chicken stock and a bit of heavy cream, maybe 2 Tbsp, and add in my pesto.