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Pesto

Basil Pesto

Ingredients

Makes about 1 cup

3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated Pecorino Romano

Directions

Chop the garlic in a food processor.

 

Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.

 

With the food processor running, drizzle in the oil.

 

Transfer to a small bowl and stir in the Parmigiano and pecorino.

 

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.

 

Three variations of this recipe are available here.

BROCCOLI RABE PESTO

Ingredients

Makes about 1 cup

Kosher salt
½ pound broccoli rabe, stems trimmed
3 garlic cloves
¼ cup pine nuts, toasted
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano

Directions

Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking; drain well.

 

With a food processor running, drop in the garlic and finely chop it. Add the broccoli rabe and pine nuts and pulse until finely chopped. Add the mustard and blend well. With the food processor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano.

 

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.

 

Click here for more pesto varieties! 

Walnut Pesto

Ingredients

Makes about ¾ cup

3 garlic cloves
1 cup walnuts, toasted
¼ cup extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano

Directions

With the motor running, drop the garlic into a food processor to chop it.

 

Add the walnuts and pulse until coarsely chopped, then process until finely chopped; do not pulse to a paste.

 

With the motor running, slowly drizzle in the oil.

 

Transfer to a small bowl and stir in the Parmigiano.

 

The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.

 

Click here for more pesto varieties! 

See the recipe

Pesto is one of life’s greatest pleasures, but it’s best when eaten immediately.  To get the freshest, most delicious pesto, you should make it yourself.  Pesto works well in a food processor, but grinding it by hand with a mortar and pestle or molcajete is not only a badass labor of love, but also adds an earthiness that you can’t get any other way.  So roll up your sleeves and go back in time–here’s how to make pesto the old-fashioned way, demonstrated by Chris Vaughn of B&B Ristorante.

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Read the recipe

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