M&M Basil Pesto

M&M Basil Pesto
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M&M Pesto

Fresh pesto is one of those things that takes almost no time to make, but the difference between homemade and store-bought is huge.

My version, M&M Pesto, keeps the basil front and center with toasted pine nuts, good extra-virgin olive oil, and plenty of cheese. But instead of using only Parmesan, I use a combination of Parmigiano-Reggiano and Pecorino Romano. The Pecorino gives it a little extra sharpness and saltiness that I really like.

A small squeeze of fresh lemon at the end brightens everything up without turning it into lemon pesto.

A Few Tips for Better Pesto

Toast the pine nuts.
It only takes a few minutes, and it brings out much more of their nutty flavor. Keep an eye on them because they can go from toasted to burned quickly.

Don’t over-process the basil.
Whether you’re using a blender or food processor, pulse just enough to bring everything together. Too much blending creates heat, which can dull the basil’s fresh flavor and beautiful green color.

Add the cheese toward the end.
I blend the basil, garlic, pine nuts, salt, and olive oil first. The Parmigiano-Reggiano and Pecorino Romano go in afterward and only get a few quick pulses.

Use good olive oil.
There’s nowhere for it to hide in pesto. Use an extra-virgin olive oil you actually enjoy tasting.

What Can You Do With It?

Obviously, pesto and pasta are a natural combination, but don’t stop there. Spoon it over grilled chicken, spread it on toasted bread, use it on sandwiches, add it to roasted vegetables, or swirl a little into soup.

And if you’re tossing it with pasta, save some of your pasta water. A splash helps loosen the pesto and lets it coat the pasta beautifully without adding more oil.

Fresh, simple, and ready in about 10 minutes.

If you’re hungry, grab a seat because The Kitchen’s Open.

And as Grandma Josie always said, if it goes in your belly, it’s got to be good.

 

M&M Pesto

A fresh homemade basil pesto with toasted pine nuts, Pecorino Romano, Parmigiano-Reggiano, extra-virgin olive oil, and a touch of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method Video Notes

Ingredients
  

  • 2 garlic cloves smashed
  • 4 cups loosely packed fresh basil leaves
  • 1/2 cup freshly grated Pecorino Romano
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup pine nuts lightly toasted
  • 1 cup extra-virgin olive oil divided
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons fresh lemon juice plus more to taste

Method
 

  1. Add about 2 tablespoons of the olive oil to a blender, followed by the garlic, toasted pine nuts, basil, and salt. Pulse several times on low until the basil is chopped and the mixture begins to come together.
  2. With the blender running on its lowest speed, slowly drizzle in the remaining olive oil just until incorporated. Stop and scrape down the sides as needed. Do not overblend; the pesto should retain some texture.
  3. Add the Pecorino Romano and Parmigiano-Reggiano. Pulse only a few times, just until combined.
  4. Add the lemon juice and pulse once or twice. Taste and adjust with additional salt or lemon juice, if needed.

Video

Notes

Equipment Used:
Blender
Microplane
Do not over-process. Excess blending can heat the basil and olive oil and dull the pesto’s fresh flavor and bright color.
A food processor may be used instead of a blender.

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