Easy Pesto

Five ingredients in a blender and you’ve got fresh pesto that puts the jarred stuff to shame. Basil, garlic, pine nuts (or walnuts), grated Parmesan, and good olive oil. Nothing else needed.

The key is streaming the oil in slowly while the blender runs. This emulsifies the sauce into a smooth, glossy consistency instead of a greasy puddle with chunks floating in it. Stop before it’s completely smooth if you like a little texture.

Use the best olive oil you have here. In a raw sauce like pesto, you taste every ingredient with nowhere to hide. Same goes for the Parmesan: real Parmigiano-Reggiano makes a noticeable difference over the pre-grated stuff in a shaker.

Chef Tips

• Wash and dry the basil completely. Water on the leaves dilutes the pesto and turns it dull. A salad spinner works great.
• Toast the pine nuts lightly in a dry skillet before blending. It deepens their flavor and adds a roasted warmth to the sauce.
• Use walnuts for a budget-friendly swap. Pine nuts are expensive. Walnuts give a slightly earthier flavor but work just as well.
• Freeze in ice cube trays for single-serving portions. Pop them out and store in a freezer bag for pesto on demand all winter.

Variations

• Arugula pesto: Replace half the basil with peppery arugula for a sharper, more complex flavor.
• Sun-dried tomato pesto: Blend in a handful of oil-packed sun-dried tomatoes for a richer, slightly sweet rosso version.
• Kale pesto: Swap the basil for kale leaves (stems removed) and add a squeeze of lemon juice to brighten it up.