Pesto is a delicious Italian sauce that is commonly used to flavor pasta dishes. The most popular type of pesto is the classic Genovese pesto, which has a vibrant green color and aromatic herbal flavors. But what gives green pesto its signature look and taste? Here, we’ll take a close look at the main ingredients that go into making traditional green pesto.
Basil
The star ingredient in green pesto is fresh basil. Basil provides the base flavor and is responsible for the sauce’s green color. Typically, Genovese (or Italian large leaf) basil is used. This variety has large, pliable leaves that are full of aromatic essential oils. The basil is blended or processed into the pesto, resulting in a coarse puree that infuses the whole sauce with intense herbal basil flavor.
When making pesto, it’s important to use high-quality fresh basil. Dried basil has a completely different taste profile and will not provide the same vibrant color. Fresh basil contains compounds like chlorophyll that preserve the green color. Up to 2 cups of firmly packed basil leaves are used in a standard pesto recipe.
Pine Nuts
Toasted pine nuts are another key ingredient in traditional pesto. Pine nuts contribute fat, richness, and texture. The nuts are lightly toasted to intensify their flavor before being blended into the pesto. Toasting also enhances the pine nuts’ buttery quality.
Pine nuts, which are the edible seeds of pine trees, provide pesto with body and a satisfying mouthfeel. Their high oil content also helps emulsify and thicken the sauce. When pine nuts are blended into the basil puree, the result is a pesto with a coarse, chunky texture.
Somewhere between 1/4 to 1/2 cup of pine nuts is standard for a pesto recipe. They can be quite expensive, so pine nuts are often used sparingly as a flavoring.
Garlic
Garlic is another fundamental ingredient in pesto sauce. One or two cloves of garlic are used. Garlic provides pungency, aroma, and depth of flavor. Along with the basil, it gives pesto its distinctly Italian taste profile. The garlic clove is typically crushed or minced before being blended into the sauce.
Using raw garlic is important, as cooked garlic has a much milder flavor. The raw garlic gives the pesto a pleasant bite. Garlic also has antimicrobial properties, which can help extend the shelf life of fresh pesto.
Olive Oil
A good pesto relies on high-quality extra virgin olive oil. Olive oil makes up the bulk of the sauce and is used to create an emulsion with the other ingredients. Around 1/2 cup of olive oil is slowly added when blending the pesto to achieve the right consistency.
Olive oil provides pesto with smooth texture, round flavor, and aroma. A fruity, peppery olive oil is often favored to complement the basil and garlic. The oil’s beneficial fats also help extract flavors and phytochemicals from the herbs and nuts.
Cheese
The final classic ingredient in pesto is hard Italian cheese. Traditionally, Parmesan and/or Pecorino Romano are used. A couple tablespoons of grated cheese provide sharp, salty flavor that balances out pesto’s other components. The cheese also enriches the texture.
Parmesan is a cow’s milk cheese with nutty, savory notes. Romano is a sheep’s milk cheese with a pleasant funkiness. Combining the two offers complexity. The cheese is stirred in at the end once the pesto sauce comes together so that it doesn’t get overprocessed.
Optional Ingredients
In addition to the core ingredients above, some chefs add extras to their pesto for further flavor and texture:
- Lemon juice – Brightens up the basil and balances out the rich oil
- Anchovies – Contribute a savory, umami taste
- Nuts like walnuts or almonds – Add crunch and nutty flavors
- Herbs like parsley – Provide freshness
However, these ingredients may distract from the essential basil flavor, so many traditionalists avoid them.
The Process
Making pesto involves combining the main ingredients in the right ratios and processing them into a coarse paste. Here is a summary of the steps:
- Wash and dry fresh basil leaves
- Lightly toast pine nuts
- Mince garlic
- Grate hard cheese
- Blitz basil, garlic, and pine nuts in food processor
- Slowly drizzle in olive oil while continually processing
- Add cheese and pulse to incorporate
- Season to taste with salt and pepper
The ingredients are pulsed rather than completely pureed so that the sauce has some texture. Pesto can be used right away or stored in the fridge with a layer of olive oil on top. It also freezes well.
Nutrition
Homemade pesto is packed with nutrition from its core ingredients:
- Basil – Vitamins K, A, and C. Antioxidants like flavonoids.
- Pine nuts – Healthy fats, protein, magnesium, zinc.
- Garlic – Antimicrobial compounds like allicin. Manganese.
- Olive oil – Monounsaturated fats, antioxidants like polyphenols.
- Cheese – Protein, calcium, phosphorus.
Pesto delivers these beneficial plant compounds and nutrients in a flavorful sauce. It’s a nutritious alternative to cream or oil-based sauces.
Variations
The classic green pesto genovese has many delicious variations made with different herbs, nuts, and cheeses:
| Variation | Main Herb | Nut | Cheese |
|---|---|---|---|
| Sicilian | Basil | Almonds, walnuts | Ricotta |
| Trapanese | Tomatoes | Almonds | Pecorino |
| Calabrian | Basil | Almonds, walnuts | Goat cheese |
| Ligurian | Basil | Walnuts, pine nuts | Parmesan |
| Sorrel | Sorrel | Walnuts | Goat cheese |
While the ingredients change, the preparation method remains similar – processing the main ingredients into a chunky paste. Feel free to experiment with different herbs, nuts, and cheeses.
Storage
To maintain freshness and flavor, here are some pesto storage tips:
- Refrigerate pesto in an airtight container for up to 1 week.
- Top with a thin layer of olive oil to prevent browning.
- For longer storage, freeze pesto in ice cube trays or muffin tins.
- Frozen pesto keeps for 4-6 months.
- Fill ice cube tray compartments 3/4 full, then cover with oil.
- Transfer frozen pesto cubes to an airtight freezer bag.
With proper storage, homemade pesto can be enjoyed long after making it. The freezer method lets you conveniently pop out pesto cubes as needed.
Uses
Beyond tossing with pasta, pesto can be used in many creative ways:
- Stir into minestrone or vegetable soups
- Spread on sandwiches and paninis
- Use as a dip for bread, crackers, and vegetables
- Toast into crostinis
- Top pizza before baking
- Flavor oil for sautéing meats or vegetables
- Swirl into hummus or yogurt
- Dollop onto finished dishes like fish or chicken
A little pesto goes a long way in adding big flavor. Try using a spoonful to elevate salads, eggs, bean dishes, roasted or grilled vegetables, and more.
Conclusion
Green pesto is comprised of a simple but delicious combination of basil, pine nuts, garlic, olive oil, and cheese. These core ingredients are processed together to form a textured, intensely flavored sauce. Beyond the classic Genovese version, pesto can be adapted in endless ways by varying the herbs, nuts, cheese, and other additions. With proper refrigeration or freezing, homemade pesto stays fresh for long periods, allowing you to always have some on hand for quick and easy meals. A spoonful of vibrant pesto delivers a taste of summer no matter the season.