Does basil pesto need to be cooked?

Pesto should actually never be cooked. The basil leaves will discolor and turn dark. Simply toss the pesto sauce with whatever warm food you're serving it with, or serve it with room temperature foods, such as a sandwich.

Why is my basil pesto bitter?

If your pesto is bitter, you most likely burned the nuts. Pine nuts burn very easily. If you find it too difficult to toast properly on the stove top, try toasting them in the oven and keep a close eye on them. Another possibility is that the olive oil you used is a bit bitter. Try to find the best quality, fruity tasting extra virgin olive oil you can afford. I love California Olive Ranch as a great everyday olive oil.

Lemon Basil Pesto

Name: Lemon Basil Pesto
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 6 cups (2 bunches) basil leaves, loosely packed; ½ cup pine nuts or nuts of choice; 2 cloves garlic; 3/4 cup extra virgin olive oil; Zest of half a lemon (optional); 2 tsp lemon juice, or to taste; ½ cup Parmigiano Reggiano cheese, finely grated (omit if vegan); Kosher salt and freshly cracked black pepper

Description

This Lemon Basil Pesto includes all of the traditional ingredients of a Pesto Genovese with a little fresh lemon juice added in. I love the acidity and brightness the lemon brings to this simple pesto.

Ingredients

Scale

6 cups (2 bunches) basil leaves, loosely packed
½ cup pine nuts or nuts of choice
2 cloves garlic
3/4 cup extra virgin olive oil
Zest of half a lemon (optional)
2 tsp lemon juice, or to taste
½ cup Parmigiano Reggiano cheese, finely grated (omit if vegan)
Kosher salt and freshly cracked black pepper

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Instructions

Toast pine nuts: To toast pine nuts, add them to a small, cold pan. Turn heat to medium. Toss frequently as nuts gently toast, for about 3-4 minutes or until fragrant and golden, being cautious not to burn. You can also toast them in a 350F oven for 5-7 minutes. Allow the nuts to cool to room temperature.
Combine nuts, garlic and basil: Add nuts and garlic in a food processor or good quality blender, and pulse until finely ground. Add basil, season lightly with salt and drizzle in a small amount of the oil. Process until finely chopped, but do not over-process.
Add oil, lemon and cheese: Stream in olive oil slowly while blending until emulsified. Add cheese and pulse to combine. Stir in lemon zest (if using) and juice. Season with salt. Add more lemon juice or zest to taste, if desired. Enjoy.

Notes

You can easily cut this recipe in half or double it, if desired.

You can use almonds, walnuts or pistachios instead of pine nuts. For any of these nuts, toast at 350F for 8 minutes or until golden brown, stirring half way through. Cool completely before using.

For a thicker pesto, cut back on the oil. Start with 1/2 cup and add more, as desired, for the consistency you want.

Use domestic parmesan cheese if you can’t find the Italian variety.

To store, place in a jar and coat the top with enough olive oil to cover. This will create an airtight seal. Store in the fridge for up to a couple weeks, or in the freezer for up to 4 months or so. Omit cheese if planning to freeze.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Sauce
Method: Grind, blend
Cuisine: Italian

Nutrition

Serving Size: 2 tablespoons
Calories: 210
Sugar: 0g
Sodium: 74mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 3g
Cholesterol: 3mg