How to Make Pesto the Right Way || A Little Help: Pesto

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is a dairy-free option, while Grana Padano is often less expensive.

Toast the pine nuts until they are a lovely toasty brown color and allow them to cool completely.

Grate a nice block of parmesan cheese right before making the pesto.

Add 1 teaspoon of salt and 1 teaspoon of cracked pepper to the mixture.

Pick off all the leaves from the basil, discarding the stems.

Add lemon juice to the mixture for acidity and to prevent oxidation, if desired.

Stream in high-quality olive oil while blending the mixture.

Top the pesto with a little bit of olive oil to prevent oxidation before storing.

Cover the pesto with saran wrap directly on top to keep it from browning in the fridge.

Cooking Techniques

Spice Level:

Dietary

Allergens