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Pesto and other herb sauces
Beginner Sauces and stocks
Pesto and other herb sauces is a bright, uncooked sauce of fresh herbs blended or pounded with oil, garlic, nuts and cheese.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Pulse 2 packed cups basil, 1/3 cup toasted pine nuts or walnuts and 1 garlic clove until finely chopped.
2With the machine running, pour in about 1/2 cup olive oil until loose and spoonable.
3Stir in 1/2 cup grated Parmesan by hand, then season with salt and a squeeze of lemon.
4Swap in parsley, cilantro, mint or arugula for other herb sauces. Refrigerate and use within 3 to 4 days, or freeze.
Why does it work?
Cutting or bruising herb leaves breaks their cells, releasing aroma compounds and also enzymes that turn the cut surfaces dark. A coat of oil limits contact with air and slows that darkening; some cooks blanch basil for 10 seconds first to stop the enzymes. Garlic in oil can grow botulism bacteria at room temperature, so keep pesto cold.
What are the common mistakes?
- Running the blender too long — the heat and friction turn it dark and pasty.
- Adding the cheese in the machine — it can gum up; stir it in at the end.
- Storing it on the counter — garlic in oil isn't safe at room temperature.
Still stuck? Watch someone do it on YouTube.
More sauces and stocks
- EmulsifyingMaking oil and water-based liquid (vinegar, lemon, stock) stay mixed — vinaigrette, mayonnaise, pan sauces.Intermediate
- DeglazingPouring liquid into a hot pan to lift the browned bits off the bottom — the base of a pan sauce.Beginner
- ReducingSimmering a liquid uncovered so some water evaporates and it thickens and concentrates.Beginner
- Making a rouxEqual parts fat and flour cooked together, used to thicken sauces, gravy and gumbo.Intermediate
- Making a pan sauceA quick sauce built in the pan you just seared meat in, using the browned bits left behind.Intermediate
- Finishing a sauce with cold butterWhisking or swirling cold butter into a hot sauce off the heat to make it glossy and slightly thicker.Intermediate