Pesto is never cooked. Heat is what turns it dull and army-green, so it goes onto hot food at the last second and no earlier. The other thing that kills it is the blender: high-speed blades bruise basil and make it bitter. A mortar, or short pulses in a processor, keeps it bright.
The ratio2 packed cups basil + ⅓ cup pine nuts + 1 garlic clove + ½ cup Parmigiano + ½ cup olive oil. No heat, ever.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep12 min
Cooknone
Makes1 cup
CuisineItalian
Cost$$$
VegetarianGluten-free
Contains dairy · tree nuts
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for1cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Fresh basil
Leaves only, no stems — stems are where the bitterness lives. Two packed cups is roughly one big supermarket bunch.
Toast and cool the nutsDry pan, medium heat, two minutes, shaking. Let them cool completely — warm nuts will wilt the basil.
Start with garlic and saltPound the garlic clove with a good pinch of coarse salt into a smooth paste. The salt is the abrasive that does the work.
Add nuts, then basilPound the nuts to a rough paste, then add the basil in handfuls, grinding against the sides of the mortar rather than pounding straight down. If using a processor, pulse in one-second bursts and stop while it's still coarse.
Fold in cheese and oilOff the machine entirely — stir the Parmigiano in by hand, then the oil in a stream. Doing this by hand keeps the texture and stops the oil going bitter.
Store it under oilPesto browns on contact with air. Press it into a jar, pour a thin film of oil over the top, and it holds its colour for a week in the fridge. It freezes well in ice cube trays.
Make it yoursSwap the basil entirely and the method still holds: sun-dried tomatoes and almonds for a red pesto, or rocket and walnut for something peppery. Calabrian chili makes it hot. A spoonful of preserved lemon cuts the richness for fish. Pistachio pesto, Sicilian style, is worth the nuts.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Pesto ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Pesto gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Pesto vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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