Copycat Serious Eats Pesto Recipe

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Serious Eats has a reputation for being the brains behind techniques and traditions behind popular dishes, and their approach to pesto is no exception. They meticulously outline the importance of choosing the right ingredients and the specific methods to preserve the bright, fresh flavors of basil. Believe me, this isn’t just another Serious Eats pesto recipe; it’s a journey back to Genoa, the heartland of pesto.

How to Make Serious Eats Pesto

Serious Eats Pesto refers to a specific pesto recipe developed by the team at Serious Eats, a popular food website known for its scientific approach to cooking. Their pesto typically emphasizes fresh ingredients like basil, garlic, pine nuts, Parmesan cheese, and high-quality olive oil.

Ingredients

• Fresh Basil: You’ll need about 3 ounces of fresh basil leaves – about 2 big bunches or 6-7 cups loosely packed. Ensure the leaves are young and bright green, without any dark spots.
• Extra-Virgin Olive Oil: Approximately 1/2 cup of high-quality extra-virgin olive oil will contribute to the smooth texture and rich taste.
• Raw Pine Nuts: A third cup of raw pine nuts adds a creamy texture and buttery flavor.
• Coarse Sea Salt: This helps to break down the basil leaves and release their oils.
• Garlic Cloves: You’ll only need 1 medium clove.
• Cheese: Traditional recipes call for a mixture of grated Parmigiano-Reggiano and Pecorino Fiore Sardo cheese, amounting to about 1/2 cup when combined.
• Lemon Juice: A small squeeze can brighten up the flavors (though this is optional and not always included in traditional recipes).

Instructions:

1. Prepare the Basil: Begin by washing and thoroughly drying the basil leaves. This step is crucial because excess water can dilute the flavor and promote oxidation.
2. Toasting the Pine Nuts: Lightly toast the pine nuts in a dry skillet over medium heat. Keep an eye on them, as they can burn quickly. Toasting brings out their nuttiness, which complements the basil beautifully.
3. Combine Ingredients: In a mortar and pestle (for the authentic method) or a food processor (for convenience), combine the basil leaves with a pinch of coarse sea salt and start crushing them until they break down.
4. Add the Garlic and Pine Nuts: Crush the garlic and add it to the basil, along with the pine nuts. Continue to work on the mixture.
5. Mix in the Cheese: Once the basil, garlic, and pine nuts form a paste, you can start incorporating the grated cheese a little at a time.
6. Drizzle in the Olive Oil: Slowly drizzle the extra-virgin olive oil while you continue to mix. You’re looking for a smooth, emulsified texture. If necessary, adjust with more oil or cheese to get the consistency you desire. If you’ve chosen to use lemon juice, add a few drops at this stage.
7. Adjust Seasoning: Give your pesto a taste and adjust for salt, remembering that the cheese already adds quite a bit of saltiness to the sauce.

Tips:

• Mortar and Pestle vs. Food Processor: For the most traditional and arguably best-flavored pesto, use a mortar and pestle. The slow grinding action helps release the oils without heating the ingredients, preserving the basil’s vibrant green color and flavor. However, if you’re pressed for time, a food processor can do the job—just pulse carefully to avoid overheating the pesto.
• Blanching: Some recommend blanching the basil leaves for 15 seconds and then shocking them in ice water to preserve the green color. Drain and dry them extremely well before proceeding.
• Mix by Hand: If using a processor, consider mixing in the cheese and olive oil by hand afterwards. This avoids overprocessing and maintains the sauce’s texture.
• Storage: Pesto can oxidize and turn brown with time, so if you’re not using it immediately, pour a thin layer of olive oil on top before storing it in the fridge. It can also be frozen in small portions.

What to serve with

With its vibrant and aromatic flavors, Serious Eats Pesto is a versatile sauce that can elevate many dishes beyond pasta. When you’ve mastered the art of making serious eats pesto, you’ll want to pair it with foods that can either complement its bold flavors or offer a pleasant contrast.

1. Pasta Varieties

• Traditional Choices: Classic pairings include long, thin pasta like spaghetti, linguine, or bucatini. The pesto clings to the strands, ensuring a flavorful bite every time.
• Short Shapes: Try fusilli, penne, or orecchiette. Their shapes capture the pesto in every nook and cranny.
• Stuffed Pasta: Ravioli or tortellini filled with cheese or mild meats pair wonderfully with Serious Eats Pesto, as the sauce accentuates their fillings.

2. Proteins

• Grilled Chicken: A grilled chicken breast, seasoned simply with salt and pepper, becomes a canvas for the bright flavors of pesto.
• Fish and Seafood: Delicate fish like cod, halibut, or shrimp can be baked or grilled and then topped with a spoonful of pesto to add a zesty note.
• Tofu: For a plant-based option, baked or grilled tofu with Serious Eats Pesto provides a satisfying meal.

3. Vegetables

• Grilled Vegetables: Zucchini, bell peppers, eggplant, and asparagus gain a new life when brushed with pesto after grilling.
• Roasted Potatoes: Small, roasted fingerling potatoes can be tossed in pesto for a savory side dish.
• Tomatoes and Mozzarella: A fresh Caprese salad with a drizzle of pesto instead of the conventional basil leaves brings a new twist to this classic.

4. Breads

• Bruschetta: Toast slices of a baguette, rub them with a garlic clove, and top with a mix of chopped tomatoes and pesto for a quick appetizer.
• Sandwiches and Wraps: Spread pesto on your bread or tortilla before adding your favorite sandwich or wrap ingredients. It pairs well with turkey, roast beef, and various cheeses.

5. Pizza and Flatbreads

• Pesto Pizza: Replace the red sauce with pesto for a refreshing change. Top with mozzarella, cherry tomatoes, and arugula after baking.
• Flatbreads: A simple flatbread can be transformed with a pesto base and topped with grilled vegetables or chicken.

6. Salads

• Pesto Dressing: Thin out the pesto with olive oil or vinegar, and you have a dressing that can brighten up any green salad.
• Pasta Salad: Cold pasta salad benefits greatly from a pesto dressing, especially with the addition of sun-dried tomatoes, olives, and fresh mozzarella.

7. Grains and Legumes

• Quinoa or Farro Salad: A hearty grain salad tossed with pesto, fresh vegetables, and a protein choice like chickpeas or white beans can make for a nutritious meal.
• Risotto: Stirring pesto into a finished risotto adds depth and turns it into a verdant dish.

Ingredients Substitutes

Pesto is traditionally made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. However, the beauty of making your pesto is the adaptability of the recipe to accommodate personal preference, dietary restrictions, and ingredient availability.

Basil

Substitutes: Arugula, spinach, kale, or a mix of fresh herbs like parsley, cilantro, or mint can replace basil with a different flavor profile. These alternatives can be used in equal proportions to basil.

Considerations: Some greens can be more bitter (like arugula) or more peppery than basil, which can alter the flavor of your pesto significantly. You might want to mix them with milder greens like spinach to balance the flavor.

Pine Nuts

Substitutes: Walnuts, almonds, pecans, or even sunflower seeds and pumpkin seeds can be used in place of pine nuts. They should be toasted for maximum flavor before blending.

Considerations: Keep in mind the taste of the nuts or seeds will influence the final taste of your pesto. For instance, walnuts are slightly bitter, whereas almonds are sweeter.

Parmesan Cheese

Substitutes: Pecorino Romano (sheep’s milk cheese) or Asiago cheese are good alternatives for a slightly different flavor profile. For a dairy-free version, nutritional yeast or a blend of soaked cashews with lemon juice and garlic can mimic the umami and texture of Parmesan.

Considerations: Nutritional yeast or cashew parmesan won’t melt like real cheese, so the texture of your pesto might be a bit different.

Garlic

Substitutes: For those sensitive to garlic, you can reduce the amount or try a bit of garlic-infused olive oil for the flavor without the intensity. Asafoetida powder or chives can also offer a subtle hint of garlic.

Considerations: Garlic is a key flavor in pesto, but it can overpower, especially if you’re using less pungent greens or nuts.

Olive Oil

Substitutes: While extra virgin olive oil is preferred for its flavor, you can use avocado oil or a mild, light olive oil if you prefer a less pronounced olive taste. Walnut oil or other nut oils can complement the nuts you choose as a substitute for pine nuts.

Considerations: The oil affects the texture and richness of the pesto, so choose an oil that is liquid at room temperature and has a flavor you enjoy since it’s a significant component of the sauce.

Final Thoughts

The beauty of pesto lies in its adaptability. Whether you’re dressing up a weekday meal or entertaining guests, incorporating pesto can transform simple ingredients into an extraordinary dining experience—experiment and find your favorite pairing to make the most out of your homemade Serious Eats pesto.

More Pesto Recipes:

• Classic Pesto Recipe