Bright Green Basil Pesto
Pesto verde brillante al basilico
A service-stable bright green basil pesto using a very brief blanch, ice-cold oil and minimal blending.
A service-stable bright green basil pesto using a very brief blanch, ice-cold oil and minimal blending.
About 280-300 g
Ingredients
Pesto
- Fresh basil leaves, stems removed100 g
- Pine nuts, lightly toasted and cooled30 g
- Garlic4 g
- Parmigiano Reggiano, finely grated40 g
- Extra-virgin olive oil, well chilled120 ml
- Fine sea salt3 g
- Lemon juice, optional, added at the end only3 ml
- Baby spinach, optional for extra colour5 g
Method
Bring salted water to a full boil and prepare a large bowl of ice water.
Blanch the basil for only 5-8 seconds, then transfer immediately to the ice water. Drain and squeeze very dry.
Chill the blender jug and olive oil. Blend the pine nuts and garlic briefly first.
Add cold basil and salt. Pulse just until broken down, then stream in the cold olive oil quickly. Stop as soon as smooth enough.
Fold in the Parmigiano by hand or pulse only once or twice. Add optional spinach with the basil if using.
Taste first, then add optional lemon juice only at the end. Transfer to a cold container and cover the surface with a thin film of oil.
Chef’s notes
- Acid does not stabilise chlorophyll green; it can dull chlorophyll, so lemon is for flavour only and is added at the end.
- Blanching gives a bright service-stable colour but a slightly more cooked basil flavour than traditional raw Genovese pesto.
- Heat and prolonged blending are the main enemies of colour.
Allergens and diet
Milk. Pine nuts.
Last refined · September 2026