The Secret to Great Pesto

Summary by Krater

Helen Rennie shares a step-by-step recipe for making pesto using a food processor, along with tips on ingredient selection, measurements, and variations from different Mediterranean regions.

From the video

Answers: How do you make pesto in a food processor?

• Pesto recipe
• Food processor pesto
• Basil pesto variations
• Herb sauces

Ingredients

• 60 g basil leaves
• 1/2 tsp Diamond Crystal Kosher Salt
• 30 g pine nuts
• zest of half of a lemon lemon zest
• a couple of teaspoons lemon juice
• 1 clove garlic
• parmesan
• 53 g (1/4 cup) olive oil
• 30 g (2 Tbsp) unsalted butter

What it concludes

• Pesto is a basil sauce, not a cheese sauce.
• Lemon zest and lemon juice add acidity and slow down browning in pesto.
• Raw garlic can easily overpower pesto if used in excess.
• Adding two tablespoons of room temperature butter at the end makes pesto creamy and delicious.
• Storing pesto in a jar that is more tall than wide minimizes contact with air and discoloration.