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Homemade Basil Pesto with Parmesan and Pecorino Romano Recipe

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4.2 from 26 reviews

This homemade pesto recipe delivers a vibrant, fresh green sauce packed with the nutty flavor of toasted pine nuts, sharp Parmesan and Pecorino Romano cheeses, and fragrant basil. The pesto is emulsified with extra virgin olive oil and brightened with lemon juice, making it perfect for pasta, sandwiches, or as a dip. A quick 10-minute preparation using a food processor ensures easy blending without wilting the basil, and tips for freezing extend its shelf life.

  • Total Time: 20 minutes
  • Yield: 1.5 cups (about 20 servings, 1 tablespoon each)

Ingredients

Pesto Ingredients

  • 1/2 cup pine nuts, toasted
  • 2 small cloves garlic (or 1 large clove)
  • 1 and 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan cheese, finely shredded and mounded (2 ounces)
  • 1/2 cup Pecorino Romano cheese, finely shredded and mounded (2 ounces)
  • 1 cup extra virgin olive oil
  • 2 cups fresh basil leaves, packed (about 2.5 ounces total)
  • 1/2 teaspoon lemon juice
  • 1 pinch granulated sugar (optional, up to 1/4 teaspoon)

Instructions

  1. Freeze the food processor blades and bowl: Place the blade and bowl of your food processor in the freezer for about 15 minutes. This step helps keep the pesto bright green by reducing heat that wilts the basil quickly during blending.
  2. Toast the pine nuts: Preheat your oven to 350°F (175°C). Spread the pine nuts on a dry baking sheet and toast for 5 minutes. Stir and continue to toast in 1-minute increments, stirring each time, until nuts turn a light to medium brown. Remove from oven and let cool.
  3. Prepare the garlic: Smash the garlic cloves with the side of a chef’s knife. Use 2 small cloves or 1 large clove depending on garlic size to avoid overpowering the pesto.
  4. Add nuts and garlic to food processor: Remove the frozen bowl and blade from the freezer. Add the toasted pine nuts, smashed garlic, kosher salt, and black pepper to the bowl.
  5. Pulse nuts and garlic: Pulse the ingredients to crush the nuts into small pieces and evenly incorporate the garlic.
  6. Prepare cheeses: Shred Parmesan and Pecorino Romano cheeses, mounding each to 1/2 cup (2 ounces each) as tightly packed measuring cups give inaccurate volume.
  7. Add cheeses and pulse: Add both cheeses to the food processor and pulse until well incorporated with the nuts and garlic.
  8. Add olive oil: Pour in the full cup of extra virgin olive oil. It may seem like a lot, but trust the mixture. Blend, scraping down the sides as necessary, to emulsify the oil with the nuts and cheese.
  9. Prepare basil leaves: If basil leaves are washed, dry them thoroughly. Remove leaves from stems and measure 2 cups packed (about 2.5 ounces).
  10. Add basil and pulse: Add basil to the food processor. Use short, low-speed pulses for 1-2 minutes to finely chop the basil and mix it evenly without overheating or bruising the leaves.
  11. Add lemon juice: Add 1/2 teaspoon lemon juice to brighten the flavor and preserve the pesto’s vibrant green color.
  12. Taste and adjust sweetness: Taste the pesto and add a pinch (up to 1/4 teaspoon) of granulated sugar if the basil tastes flat, to enhance natural sweetness without making it sweet.
  13. Adjust seasoning: Add more salt, pepper, or lemon juice if desired. Pulse one last time to integrate adjustments.
  14. Yield: This recipe makes about 1.5 cups of pesto sauce.
  15. Serve with pasta: When adding pesto to pasta, reserve a few tablespoons of pasta water and mix it in to help the pesto coat the noodles smoothly without excess oiliness.
  16. Storage: Store pesto covered in the refrigerator and pour a thin layer of olive oil over the surface to prevent browning. Pesto lasts about 1 week refrigerated.
  17. Freezing options: For longer storage up to 6 months, freeze pesto either in a sealed ziplock bag or in ice cube trays (each cube about 2 tablespoons). Transfer frozen cubes to a bag for convenience.

Notes

  • Freezing the food processor parts helps retain the basil’s green vibrant color.
  • Toast pine nuts carefully and stir often to avoid burning and to develop optimal nuttiness.
  • Use short pulses to avoid overheating and bruising basil during blending.
  • A pinch of sugar can improve flavor if basil tastes dull, but do not overdo it.
  • Cover pesto with olive oil to prevent oxidation and browning during refrigeration.
  • Use reserved pasta water when mixing pesto with pasta to achieve a silky texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (for toasting nuts)
  • Category: Sauce
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/homemade-basil-pesto-with-parmesan-and-pecorino-romano-recipe/