Rustic Basil Pesto

Fresh, nutty, and herbaceous, this chunky rustic basil pesto has all the familiar flavors you love, without using or cleaning the food processor.

This versatile sauce is chopped not grounded, giving whatever you pair with it brightness and texture. With a pesto this easy and delicious, you may never make it the same way again. Looking for other pesto recipes? Try my spinach pesto for a more earthy flavor, or broccoli rabe pesto a slightly bitter but bright variety.

WHY IS THIS BASIL PESTO DIFFERENT?

I know what you are thinking. Why do I need another pesto recipe, especially since there are some great store options available. While this is true, this pesto just eats differently. Most pesto’s are a little heavy, and weighted down with olive oil, and while this has its share of oil the rough chop helps keep this pesto fresh, and vibrant. If you are a fan of making your own pesto, you will be happy to hear that it doesn’t require a food processor. Just chop, combine, and eat!

WHAT CAN I USE THIS PESTO FOR

I love to think of pesto as the ultimate condiment/sauce. Whether you are going down the Italian route or not, this pesto has countless uses. Below are a few of my favorites.

• Pasta – The obvious, and the favorite, especially in this chunky rustic form. I go into it more below, but just make sure you save some of that pasta water to make this pasta dish come together
• Sandwich Spread
• Pizza or Flatbread Topping
• Protein – Whether you are topping finished seafood or chicken with a dollop of pesto or using it as a marinade, this basil pesto can elevate and impart flavor to almost any protein.

WHAT YOU’LL NEED TO MAKE RUSTIC BASIL

• Fresh Basil -You are looking for classic Italian basil, which is the one you would find at a super market. This recipe is based off an average bunch of basil which is approx 2.5oz or 3 1/2 cups, picked off the stems and washed thoroughly. Don’t worry if you have a little more or a little less than what is called for, it is not a make or break.
• Pine Nuts – Pricey, but worth it. Get the most flavor out of your pine nuts by toasting them and allowing them to cool completely before adding it to the pesto.
• Parmesan Cheese– Fresh only, not the pre packaged powder. Grate on a microplane or the small hole side of a box grater.
• Olive Oil – I prefer regular olive oil over EVOO which can overpower the freshness of this recipe. However if you have a favorite EVOO that isn’t super overpowering in flavor use that.
• Garlic – Fresh only! Super finely minced.
• Chili Flakes – optional.

HOW TO MAKE RUSTIC PESTO

This rustic basil pesto comes together with your usual suspects, but it is how it is prepared that is the game changer.

Make it Nutty – In order to bring out and enhance the nutty flavor of pine nuts they need to be toasted. In a frying pan over low heat add the pine nuts. Cook for 3-5 minutes while tossing every few seconds to ensure the do not burn. When done they will be slightly golden brown, but not burnt, and you will be able to smell a nutty aroma. If you don’t want to continuously toss, you can also toast them in the oven at 350 degrees for 5 minutes.

Chop Chop Chop – Chop the basil and pine nuts until small. It is fine for the cuts to not be uniform, actually encouraged. Having some pieces of basil and pine nuts bigger or smaller than others gives this dish texture whereas you don’t get from a traditional smooth pesto. Finely mince the garlic and grate the parm on a small grater or microplane. Add the optional chili flakes, and oil, mix to combine.

Adding to Pasta?– While encouraged it is absolutely optional to add this to pasta. This pesto can be used in countless ways, see above, however if opting for pasta save some pasta water. In a bowl add the desired amount of pesto and a few tbsp of pasta water. Mix and toss in pasta. Keep in mind this pesto like most pesto does not have to be cooked, all it needs is a little heat from the pasta water for the flavors to meld.

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STORING BASIL PESTO

This rustic basil pesto is best enjoyed day of but can easily be made in advance and stored in an airtight container in the refrigerator for 3-5 days.