Restaurants›Brown Dog Pizza›Basil Pesto Recipe

Basil Pesto Recipe

Inspired by Brown Dog Pizza
Time20m
Serves6

Make Basil Pesto Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pesto

Optional for serving / storage

Method

Pesto

1

Toast nuts

Place the pine nuts in a small dry skillet over medium heat. Shake or stir frequently until fragrant and just lightly golden, about 3–4 minutes. Transfer immediately to a plate to cool so they don't continue to brown.

2

Prepare basil

Wash the basil leaves and spin or pat dry thoroughly. Remove any large tough stems. Packing the leaves lightly into a measuring cup will give the correct volume.

3

Pulse ingredients

In a food processor fitted with the blade, add the toasted pine nuts and garlic. Pulse 6–8 times until finely chopped. Add the basil leaves and pulse several short bursts until the leaves are coarsely chopped and combined with the nuts and garlic.

4

Emulsify with oil

With the processor running on low, drizzle in the 1/2 cup extra-virgin olive oil in a slow, steady stream until the mixture forms a loose paste. Scrape down the sides of the bowl with a spatula as needed to ensure even texture.

5

Add cheese and season

Add the grated parmesan (and pecorino, if using), lemon juice, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Pulse 2–3 times to combine; don't over-process — you want a slightly textured pesto, not a smooth purée. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

6

Adjust consistency

If the pesto is too thick, add 1–2 tablespoons of additional olive oil or a teaspoon or two of warm water and pulse to loosen until you reach the desired consistency. The finished pesto should be spreadable but not watery.

7

Finish and store

Transfer the pesto to a jar or airtight container. Smooth the top and pour the reserved 2 teaspoons of olive oil over the surface to help prevent browning. Place a piece of plastic wrap directly on the surface if you prefer extra protection. Refrigerate for up to 1 week or freeze in portions (ice cube tray or small containers) for up to 3 months.

Serving (optional)

8

Serve the pesto with cooked pasta (toss 1/3 to 1/2 cup pesto with 4 servings of hot pasta and a splash of pasta cooking water to emulsify), spread on crostini, use as a sandwich spread, or dollop onto grilled vegetables or proteins. Garnish with toasted pine nuts if desired.