Martha Stewart Basil Pesto

Martha Stewart basil pesto is a quick, vibrant Italian sauce made with fresh basil, toasted walnuts and garlic, ready in 30 minutes. It's an easy homemade pesto for summer pasta night, pizza, sandwiches or morning eggs, and it's a make-ahead recipe made with just a few ingredients.

Blanch the basil in boiling salted water for just a few seconds, then rinse it cold and pat it completely dry. Skip that and the leaves darken in the processor, so you end up with a dull, brownish sauce.

Martha toasts the nuts first and blanches the basil, two small steps that many quick pesto recipes leave out. Toasting deepens the nutty flavor, and the blanch locks in a bright green color that lasts.

Martha Stewart Basil Pesto

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

7

servings

Prep time

30

minutes

Cooking timeminutes

Calories

230

kcal

Toasted nuts, blanched basil and garlic whirl together in a food processor while olive oil streams in. The result is a smooth, bright green sauce that spreads easily and freezes well.

Ingredients

• 1 cup walnuts or pine nuts
  

• Coarse salt and ground pepper
  

• 8 cups (4 ounces) lightly packed fresh basil leaves
  

• 2 garlic cloves, coarsely chopped
  

• 2/3 cup extra-virgin olive oil
  

Directions

• Toast the nuts: Preheat the oven to 350°F and spread 1 cup walnuts or pine nuts on a rimmed baking sheet. Toast for 8 to 10 minutes until golden and fragrant, tossing once, then let them cool completely.
• Blanch the basil: Bring 4 cups salted water to a boil, add 8 cups lightly packed basil leaves and push them under with a spoon. Drain right away, rinse with cold water until cool, then pat the leaves completely dry with paper towels.
• Blend the ingredients: Combine the cooled nuts, basil and 2 coarsely chopped garlic cloves in a food processor, then season generously with coarse salt and pepper. Process until the nuts are finely chopped.
• Add the oil: With the machine running, pour 2/3 cup extra-virgin olive oil through the feed tube in a steady stream. Process until smooth, then use it right away or freeze it.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Tvmania silicone ice cube trays with lids, set of 2, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of pine nuts in pesto?

Walnuts, pistachios and almonds all work, and so do sunflower or hemp seeds. They give the pesto the same body and structure that pine nuts would, so pick whichever you have on hand.

Can I add Parmesan cheese to this pesto?

Yes, stir in 1/2 to 1 cup shredded Parmesan if you want a more traditional pesto. The cheese-free version freezes better, though, so I leave it out when I'm making a big batch for the freezer. For a dairy-free option, try nutritional yeast.

How do I freeze basil pesto?

Spoon the pesto into an ice cube tray, about 2 tablespoons per cube, cover it with plastic wrap and freeze overnight. Then move the cubes to a resealable bag, where they keep up to six months. Defrost at room temperature for about 20 minutes and mash with a fork before using.

Can I use other herbs besides basil?

You can swap out some of the basil for parsley or mint, which gives the pesto a fresher, lighter flavor. Leafy greens like kale or arugula work too, and so do carrot or beet greens. Keep some basil in the mix so it still tastes like classic pesto.

Why do I need to dry the basil so well?

Any water left on the leaves thins out the pesto and keeps it from blending into a smooth sauce. Patting the blanched basil dry with paper towels also helps the olive oil bind with it properly, so the pesto comes out thick and creamy instead of watery.