Marcella Hazan’s pesto always brings brightness to our table. We love how fresh basil pine nuts and cheese combine in a smooth sauce. It’s simple to make and perfect for a quick homemade meal.
We discovered this beloved recipe in Hazan’s classic cookbook. We appreciate her straightforward approach that still delivers authentic Italian flavor. This pesto tastes best with high quality ingredients so we always pick the freshest basil we can find.
We swirl it into hot pasta or drizzle it over grilled veggies for a burst of color. It’s a taste of Italy right in our own kitchen.
Classic Pesto Recipe Marcella Hazan
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh basil leaves | 2 cups (about 50 grams) |
| Pine nuts | 2 tablespoons |
| Garlic cloves | 2 cloves peeled |
| Sea salt | 1/2 teaspoon |
| Extra-virgin olive oil | 1/2 cup |
| Parmesan cheese | 1/2 cup grated |
| Pecorino Romano cheese | 1/2 cup grated |
Step-by-Step Instructions
“Simplicity is the key to classic Italian cooking.”
Step 1
Gather our fresh basil leaves. Pat them dry to remove extra moisture.
Step 2
Place the basil leaves pine nuts garlic and salt in a mortar or food processor. Grind or pulse gently until we form a coarse paste.
Step 3
Drizzle in the olive oil. Continue grinding until the consistency becomes smooth. The vibrant green color of the pesto should remain bright.
Step 4
Stir in the Parmesan cheese along with Pecorino Romano cheese. Blend everything thoroughly to create a velvety sauce.
Step 5
Taste the pesto. Adjust salt if needed. We can use it immediately or store it in a sealed container. Add a thin film of olive oil on top to preserve freshness.
Ingredients
We gather these items to create our Marcella Hazan inspired pesto. Each component adds a layer of flavor that reflects her straightforward approach to Italian cooking:
- 2 cups fresh basil leaves (rinsed and patted dry)
- 2 tablespoons pine nuts (lightly toasted for richer nuttiness)
- 2 garlic cloves (peeled)
- ½ teaspoon sea salt
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons freshly grated Pecorino Romano cheese
We rinse our basil leaves to remove any dirt. We pat them dry to keep the flavors bold and clear. We measure the leaves firmly for consistency. We lightly toast our pine nuts in a dry skillet to unlock their aroma. We peel our garlic cloves to remove any bitterness. We add salt to balance the herbal notes of the basil. We pour olive oil slowly during blending to achieve a smooth texture. Finally, we fold in our cheeses for a velvety finish.
Recommended Tools
Mortar and pestle
- We select a sturdy mortar and pestle
- We swirl our basil leaves in soft circles
- We press carefully to release their oils without bruising
Food processor
- We rely on quick pulses for a smooth pesto
- We keep an eye on temperature to protect delicate flavors
Fine mesh strainer
- We drain excess water from rinsed basil leaves
- We maintain the bold taste of our Marcella Hazan creation
Silicone spatula
- We scrape every bit of sauce from the bowl
- We prevent any wasted mixture
- We create fine shreds of cheese for even blending
- We achieve a velvety finish in our pesto
Prep Steps
We start by preparing the basil leaves, garlic, and other essentials. We follow these simple steps to set the stage for a flavorful Marcella Hazan pesto.
| Task | Approximate Time |
|---|---|
| Rinse Basil Leaves | 10 seconds |
| Pat Basil Leaves Dry | 30 seconds |
| Peel Garlic Cloves | 5 seconds |
| Trim Garlic Ends | 5 seconds |
Handling The Basil
- We rinse fresh basil leaves under cool running water.
- We remove excess moisture with a salad spinner, paper towels, or a clean dish towel.
- We check each leaf for any remaining stems or bruised spots and discard them.
- We keep the leaves intact to maintain their vibrant color and aroma.
Prepping The Garlic
- We choose firm garlic cloves for optimal flavor.
- We remove the papery skins by crushing each clove with the flat side of a knife.
- We trim off the dry ends.
- We examine each clove for any green germ inside and remove it to prevent bitterness.
Directions
We will now transform our prepared ingredients into a velvety pesto inspired by Marcella Hazan. We maintain a gentle touch to preserve flavor and aroma.
Step 1: Combine Basil, Garlic, And Pine Nuts
- Place the fresh basil leaves, peeled garlic cloves, and lightly toasted pine nuts in a sturdy mortar or a food processor.
- Add a small pinch of sea salt to help break down the basil leaves.
- Gently crush or pulse the mixture until it forms a fragrant paste.
- Scrape down the sides as needed to ensure an even texture.
Step 2: Add Cheese And Olive Oil
- Sprinkle in the Parmesan and Pecorino Romano cheeses in small increments.
- Drizzle in extra-virgin olive oil bit by bit, blending after each addition.
- Continue crushing or pulsing until our sauce becomes smooth and cohesive.
- Avoid over-blending to preserve the bright green color and fresh taste.
Step 3: Adjust Consistency And Seasoning
- Stir the pesto to check thickness. Add more olive oil if the sauce feels too thick.
- Taste the mixture and adjust salt if needed.
- Keep a small portion of grated cheese on hand for sprinkling over the finished dish.
Serving Suggestions
We love using our Marcella Hazan pesto in versatile ways. The bright flavors pair excellently with classic Italian dishes and more modern meals. Below are a few serving ideas that showcase the smooth texture and rich taste of our freshly made pesto:
- Toss it with hot pasta for a quick dinner. Stir in a few spoonfuls of reserved pasta water to achieve a creamy coating.
- Spread it on crusty bread for a fragrant bruschetta. Add sliced tomatoes or mozzarella for extra flavor.
- Use it as a dip for grilled vegetables. Drizzle olive oil on top to elevate the herbal notes.
- Swirl a spoonful into soups for an instant burst of savory goodness.
- Top roasted potatoes or chicken with a thin layer of pesto before finishing under the broiler.
To help you determine portion sizes and applications, see our quick reference below:
| Dish | Suggested Amount of Pesto |
|---|---|
| Pasta (1 pound) | 1/2 cup of pesto |
| Bruschetta | 1 tablespoon per slice of bread |
| Dips | 2 tablespoons combined with 3 tablespoons of sour cream |
| Roasted Vegetables | 2 tablespoons drizzled evenly over cooked vegetables |
| Soups | 1 tablespoon stirred in per serving for added depth |
Feel free to experiment with ratios and discover your favorite way to highlight the lush basil taste in our Marcella Hazan pesto.
Make-Ahead And Storage
We prepare extra batches of Marcella Hazan’s pesto to streamline our weekly meals. We store any leftover sauce in an airtight container in the refrigerator. We drizzle a thin layer of olive oil on top to form a protective seal against oxidation.
We label and date each container to track freshness. We freeze our pesto in ice cube trays or small tubs so we can thaw only what we need at a time. We prefer this approach to avoid freezer burn and preserve the vibrant color.
Below is a quick reference table:
| Storage Method | Container Type | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 5 days |
| Freezer | Ice cube trays or small food storage | Up to 2 months |
We recommend a quick stir after thawing. We sometimes add a small drizzle of fresh olive oil right before serving to revive the sauce’s silky texture.
Conclusion
We’ve seen how this timeless favorite brings new life to our kitchen routine. With its bright herbal notes and velvety texture it adds a burst of flavor to countless meals
We love how easy it is to prepare and keep on hand for everything from busy weeknights to casual gatherings. It’s a reminder that authentic Italian cooking thrives on simplicity and quality. By sharing Marcella Hazan’s approach we’re embracing a legacy of honest flavors that anyone can recreate in their own home
Frequently Asked Questions
What makes Marcella Hazan’s pesto unique?
Marcella Hazan’s pesto stands out for its simplicity and reliance on fresh, high-quality ingredients. Her use of both Parmesan and Pecorino Romano cheeses, combined with fresh basil, pine nuts, and extra-virgin olive oil, delivers a smooth sauce bursting with flavor. This classic approach, from her timeless cookbook, ensures every element shines in its own right, preserving the bright color and fragrance. By gently blending the ingredients, Hazan’s recipe achieves a balanced flavor that truly captures the essence of authentic Italian cuisine in every spoonful.
Why is fresh basil essential for this pesto?
Fresh basil is key because it gives pesto its vibrant aroma and signature green color. Rinsing and drying the leaves thoroughly helps preserve their bold flavor while preventing extra moisture from diluting the sauce. When used at peak freshness, basil supplies the bright herbal punch that makes pesto shine. Its tender leaves blend smoothly with pine nuts and cheese, resulting in a velvety, fragrant pesto. Overall, fresh basil ensures your pesto has the authentic taste that Marcella Hazan intended.
Can I use a food processor instead of a mortar and pestle?
Absolutely. While a mortar and pestle helps gently release the basil’s natural oils, a food processor is a convenient alternative. It saves time and produces a smooth consistency, especially when dealing with larger batches. To avoid bruising the basil, pulse the ingredients rather than blending continuously. This creates a lovely texture, preserving the pesto’s bright green color. Always be mindful not to over-blend, as it can cause the sauce to become too thin and affect its vibrant appearance.
How can I store leftover Marcella Hazan pesto?
To keep pesto fresh, transfer it to an airtight container and top it with a thin layer of olive oil. This prevents air contact and helps retain color and flavor. In the refrigerator, it should stay fresh for up to five days. If you’d like to store it longer, freeze the pesto in ice cube trays or small tubs for up to two months. Thaw only the amount you need, then give it a quick stir and, if desired, a drizzle of fresh olive oil before serving.
What dishes can I use this pesto on besides pasta?
Marcella Hazan’s pesto is incredibly versatile. Beyond tossing with hot pasta, you can spread it on crusty bread for bruschetta, swirl it into soups for extra flavor, or use it as a dip for grilled vegetables. It also pairs beautifully with roasted potatoes, chicken, or fish. Simply drizzle some pesto on top before broiling or baking. The bright basil taste and nutty undertones elevate a variety of dishes, letting you experiment with countless delicious meals at home.