BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

PESTO

Name: PESTO
Cook time: 900 s
Total time: 900 s
Yield: 3 servings
Ingredients: For the Basil Pesto; 1 clove garlic; kosher salt, to taste; 1 oz pine nuts; 2 cup (~1 1/2 oz) basil leaves, packed (optionally blanched); 1 1/2 oz parmesan reggiano, grated; 2 3/4 oz 1/2 extra virgin olive oil; For the Kale Pesto; 1 clove garlic; kosher salt, to taste; 1 oz roasted almonds; 1 1/2 oz curly kale, blanched; 1/2 oz parsley leaves; 3/4 oz parmesan cheese, grated; 3/4 oz pecorino cheese, grated; 2 3/4 oz 1/2 extra virgin olive oil; For the Sun Dried Tomato Pesto; 1 clove garlic; kosher salt, to taste; 1 oz almonds; 2 oz sun dried tomatoes, drained + rinsed; 1/4 oz basil leaves; 1 1/2 oz parmesan reggiano, grated; 2 3/4 oz 1/2 extra virgin olive oil; For the Sugar Snap Mint Pesto; 1 clove garlic; kosher salt, to taste; 1 oz pistachios; 1 oz sugar snap peas; 1/2 oz fresh mint, packed

cook:

15 min

1,093,972 views Of course, everyone knows the classic story of the pesto: basil, pinenuts, parmesan, olive oil. However, legend foretold that one could make pesto out of any nut, cheese, herb, or green. We ventured to discover the truth of the matter; please enjoy the fruit of our labor.

3 servings

original

metric

INGREDIENTS

For the Basil Pesto

1 clove garlic

kosher salt, to taste

1 oz pine nuts

2 cup (~1 1/2 oz) basil leaves, packed (optionally blanched)

1 ½ oz parmesan reggiano, grated

2 ¾ oz 1/2 extra virgin olive oil

For the Kale Pesto

1 clove garlic

kosher salt, to taste

1 oz roasted almonds

1 ½ oz curly kale, blanched

½ oz parsley leaves

¾ oz parmesan cheese, grated

¾ oz pecorino cheese, grated

2 ¾ oz 1/2 extra virgin olive oil

For the Sun Dried Tomato Pesto

1 clove garlic

kosher salt, to taste

1 oz almonds

2 oz sun dried tomatoes, drained + rinsed

¼ oz basil leaves

1 ½ oz parmesan reggiano, grated

2 ¾ oz 1/2 extra virgin olive oil

For the Sugar Snap Mint Pesto

1 clove garlic

kosher salt, to taste

1 oz pistachios

1 oz sugar snap peas

½ oz fresh mint, packed

1 tsp lemon zest

1 ½ oz ricotta salata

2 ¾ oz 1/2 extra virgin olive oil

For the Carrot Top Pesto

1 clove garlic

kosher salt, to taste

1 oz pumpkin seeds

1 oz carrot tops, rinsed

¾ oz parsley, packed

1 ½ oz Cotija, crumbled

2 ¾ oz 1/2 extra virgin olive oil

TOOLS

mortar and pestle

measuring cups and spoons set

cheese grater

food processor

airtight container

fridge

DIRECTIONS

For the Mortar and Pestle Pesto

Add the garlic, salt, and nuts of choice to the mortar. Using the pestle, muddle the ingredients in a circular motion until it becomes a paste.

1 clove garlic

1 oz pine nuts

mortar and pestle

measuring cups and spoons set

Add the herbs and/or greens to the mortar. Using the pestle, pound the leaves into the garlic paste. If the leaves are taking a while to break down, add a splash of olive oil.

2 cup (~1 1/2 oz) basil leaves, packed (optionally blanched)

mortar and pestle

measuring cups and spoons set

Once the greens have broken down, add the cheese and combine using the pestle.

1 ½ oz parmesan reggiano, grated

cheese grater

mortar and pestle

measuring cups and spoons set

Add a small amount of oil at a time, pounding in between to combine the pesto, until the pesto reaches your desired consistency. If your pesto begins to break, add another sprinkling of grated cheese.

2 ¾ oz 1/2 extra virgin olive oil

1 ½ oz parmesan reggiano, grated

measuring cups and spoons set

mortar and pestle

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

airtight container

fridge

For the Food Processor Pesto

Combine the garlic, salt, and nuts of choice in the bowl of a food processor. Pulse the ingredients until they are the consistency of sand.

1 clove garlic

1 oz roasted almonds

food processor

Add the herbs/greens and cheese to the food processor and process until the ingredients are combined.

1 ½ oz curly kale, blanched

½ oz parsley leaves

¾ oz parmesan cheese, grated

¾ oz pecorino cheese, grated

With the food processor running, slowly pour the olive oil down the feed spout. Continue processing until the sauce is thoroughly combined and homogenous.

2 ¾ oz 1/2 extra virgin olive oil

Unlock this recipe

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN