Why did my pesto turn brown?

Browning usually occurs from wet basil leaves or over-processing. Always dry leaves thoroughly and use gentle crushing to minimize oxidation.

How long does homemade pesto keep in the fridge?

Stored in a sealed jar with a thin layer of olive oil on top, it stays fresh for up to 3 days. Freeze in ice cube trays for longer storage.

Can I use dried basil instead of fresh?

No, dried basil lacks the aromatic oils and texture needed for authentic pesto. Fresh basil is essential for the sauce's signature flavor and color.

What can I substitute for pine nuts?

Walnuts, almonds, or even pistachios work well. For a nut-free version, try toasted sunflower seeds or hemp hearts.

Is pesto supposed to be served hot or cold?

Pesto is traditionally served at room temperature. Toss it with hot pasta just before serving—never heat it directly, as high heat ruins the fresh basil flavor.

Home / Recipes / italian / Pesto

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Pesto

RATING

4.6/5(197)

TASTE SCORE

8/10

A bright, aromatic raw sauce from Genoa, Italy. Fresh basil leaves are crushed with garlic, pine nuts, and Parmesan cheese, then loosened with olive oil into a silky, verdant paste. This no-cook classic coats pasta beautifully, spreads on bread, or elevates grilled vegetables and meats.

PREP

15m

COOK

SERVES

1 TBSP

91 cal

SERVINGS

INGREDIENTS

For 16 servings

60 gbasil · fresh leaves, washed and thoroughly dried2 pcsgarlic · cloves, peeled3 tbsppine nuts½ cupparmesan cheese · freshly grated (Parmigiano-Reggiano)2 tbsppecorino cheese · freshly grated (Pecorino Romano)½ cupextra virgin olive oil · best quality, cold-pressed1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein2g · 9%

Carbs1g · 4%

Fat9g · 89%

Fiber0g

Sugar0g

Saturated fat1g

Cholesterol2mg

Sodium90mg

Potassium29mg

Phosphorus30mg

How we calculate →

METHOD · 6 STEPS

prep
Prep the basil and garlic.
1.Gently wash 60 g basil leaves in cold water and pat completely dry with a kitchen towel.
2.Peel 2 garlic cloves and lightly crush them with the flat side of a knife.
TIPDry basil leaves thoroughly — water on the leaves causes the pesto to darken and turn bitter.
prep
Crush garlic and pine nuts into a paste.
1.Place the crushed garlic and 3 tbsp pine nuts in the mortar.
2.Grind with the pestle using a firm, circular motion until a smooth paste forms (about 2 minutes).
mix
Work the basil into the garlic-nut base.
1.Add the basil leaves a handful at a time into the mortar.
2.Crush against the sides with a gentle, twisting motion — do not pound or pulverize.
3.Continue until the basil breaks down and the mixture looks like a coarse, bright green paste.
TIPCrush with a twisting motion, not a pounding one. Heat generated from pounding darkens the basil and releases bitter compounds.
mix
Incorporate the cheeses and salt.
1.Add 0.5 cup grated Parmesan and 2 tbsp grated Pecorino to the mortar.
2.Add 1 pinch of salt.
3.Fold and crush gently until the cheeses are fully blended into the basil mixture.
TIPAdd cheese and salt together — salt draws moisture from the cheese to help bind the pesto.
mix
Loosen the pesto with olive oil.
1.Drizzle 0.5 cup extra virgin olive oil in a slow, steady stream while stirring continuously with the pestle.
2.Keep mixing until the oil is fully absorbed and the pesto reaches a velvety, slightly runny consistency.
TIPStir in the oil by hand with the pestle — do not whisk. Whisking over-emulsifies the oil and creates a mayonnaise-like texture instead of the traditional silky sauce.
serve
Use immediately or store under oil.
Spoon the pesto onto hot pasta, roasted vegetables, or grilled bread. If storing, transfer to a clean jar, smooth the surface, and cover with a thin layer of olive oil to prevent oxidation. Refrigerate and use within 3 days.
TIPNever heat pesto directly — always toss with hot pasta off the burner. Direct heat turns the basil dark and dulls the fresh flavor.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always dry basil leaves completely before grinding to prevent oxidation and bitterness.
2
Use a mortar and pestle for a rustic texture—food processors can heat and bruise the basil.
3
Add olive oil slowly while stirring to control the consistency without over-emulsifying.
4
Toast pine nuts lightly in a dry pan for 1-2 minutes to deepen their nutty flavor.
5
Toss pesto with hot pasta off the heat to preserve its bright green color and fresh taste.
6
Store leftover pesto in a jar with a thin layer of olive oil on top to block air and prevent browning.

RECIPE VARIATIONS