Pine Nut Pesto Recipe
Toasting the pine nuts first deepens their flavor from mild and waxy to nutty and slightly resinous, which is what actually gives pesto its signature richness, and processing the basil briefly with plenty of oil keeps it from oxidizing into a dull, bitter green.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 6
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts
- 2 cloves garlic, peeled
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup extra-virgin olive oil
- 1/2 tsp salt
Nutrition per serving
- Calories
- 279
- Protein
- 6g
- Carbs
- 3g
- Fat
- 28g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Toast the pine nuts in a dry skillet over medium heat, shaking the pan often, for 3-4 minutes, until golden and fragrant. Pour onto a plate to cool; they'll keep browning off the heat if left in the hot pan.
- 2Combine the basil, cooled pine nuts, garlic, and a pinch of salt in a food processor. Pulse 8-10 times until roughly chopped.
- 3Add the parmesan and pulse a few more times to combine.
- 4With the processor running, slowly drizzle in the olive oil in a thin stream until the mixture comes together into a saucy, slightly textured paste.
- 5Taste and season with more salt if needed. Use right away, or pack into a jar and press a thin layer of olive oil over the surface before covering.
Tips & variations
- No pine nuts on hand, or want a cheaper batch? Toasted walnuts or pistachios substitute 1:1 and give a similar richness, though the flavor turns slightly more assertive.
- A handful of baby spinach mixed in with the basil stretches the pesto and mellows the flavor without changing the texture much.
- For a smoother, less rustic pesto, process the basil and oil together first, then fold in the pine nuts and cheese by hand at the end so they stay chunky.
Storage & reheating
Store pesto in an airtight jar in the refrigerator for up to 5 days, with a thin layer of olive oil pressed over the top to block air contact. To freeze, spoon it into ice cube trays, freeze solid, then transfer the cubes to a freezer bag for up to 3 months; thaw a cube or two at room temperature as needed.
Tips from the Tulo kitchen
- Buy pine nuts in small quantities and store them in the freezer, not the pantry; their high fat content means they go rancid within a few weeks at room temperature but keep for months frozen.
- A small percentage of people get 'pine mouth,' a bitter, metallic aftertaste that can linger for several days after eating certain pine nut varieties. It's harmless but worth knowing about if pine nuts have tasted off before.
FAQ
Are pine kernels the same thing as pine nuts?
Yes. 'Pine kernels' is simply the British and European term for the same edible seed that's called 'pine nuts' in the US; both refer to the seeds harvested from pine cones.
Why is my pesto turning brown?
Basil oxidizes quickly once cut or bruised, and the heat generated by a food processor's blade speeds that up. Using plenty of oil, processing in short pulses rather than one long run, and storing the finished pesto with oil pressed over the surface all slow the browning.
Why are pine nuts so expensive?
Pine nuts are hand-harvested from cones that take two to three years to mature, and the seeds have to be extracted from the cones by hand or with specialized equipment, which makes them one of the more labor-intensive nuts to bring to market.
Can I make pesto without a food processor?
Yes, a mortar and pestle works and is the traditional method; crush the garlic and pine nuts into a paste first, then work in the basil a handful at a time before stirring in the cheese and oil.
