Sauces, pastes & condiments · Condiments

Basil pesto

Genoese sauce of basil, pine nuts, garlic, Parmesan and olive oil, served uncooked with pasta and more.

Also called: pesto genovese, pesto sauce

Photo: Unknown author, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A bright green, oily, coarse sauce made by pounding fresh basil with garlic, pine nuts, hard cheese (Parmigiano and/or Pecorino) and olive oil. Jarred pesto is darker and often uses cashews or sunflower oil. Other 'pestos' use rocket, sun-dried tomato or different nuts.

How it’s used

Tossing with pasta (trofie, linguine) and potatoes and green beans
Spreading in sandwiches and on pizza
Swirling into minestrone
Dressing tomatoes, mozzarella and grilled vegetables

Characteristics

Taste: Herbal, garlicky, nutty and salty.
Texture: Coarse and oily.
Appearance: Bright to olive green.
When cooked: Should not be cooked; heat turns basil dark and bitter. Loosen with pasta water off the heat.
Sold as: paste
Cooking uses: Usually eaten raw, Mainly a seasoning
Common in: Italian, Mediterranean

Storage

Refrigerated. Refrigerate under a film of olive oil; homemade pesto freezes well in small portions.

Diet, allergens and safety

Contains Milk, Tree nuts.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (cheese) and tree nuts (pine nuts, or cashews in many jars). Traditional Parmigiano uses animal rennet, so is not vegetarian.
Homemade garlic-in-oil sauces should be refrigerated and used within a few days.