When fresh basil is at its peak, there’s nothing like a punchy pesto to add bright, herby flavor to everything from salads and proteins to pastas and frittatas. At its core, the versatile Italian staple requires just a handful of ingredients to make. But common slip-ups can leave you with a dull, runny, bland (or overly salty) sauce that’s tricky to fix. To help you whip up restaurant-quality pesto at home, we asked chefs to share the most crucial pesto mistakes to avoid — and what to do instead.
Overprocessing
Chefs warn that overworking the ingredients can affect the flavor, color, and texture of pesto. “Overprocessing is one of the biggest mistakes, especially when using a food processor, as it can make the pesto oily and bitter,” explains Franklin Becker, chef and owner of Point Seven in New York City.
“When using [a food processor] it really is all about speed because you don’t want the sauce to get hot from running the machine too long,” adds Joe Vigorito, executive chef/partner of L’Artusi, b’artusi, Via Porta, and L’Artusi Supper Club in New York City. “The heat will break down the cells of the basil and cause them to turn brown quickly.”
Instead, if opting for a food processor, use the pulse settings to control the rate of blending. “Pesto should stay chunky, not smooth like beurre blanc,” says Christian Gill, chef and social media and culinary content manager at Spiceology. Though going the traditional route can be helpful for minimizing friction, Becker points out that “even a mortar and pestle can be problematic if you overwork the ingredients.”
Using a high-speed blender
Whatever your choice of equipment, refrain from using a high-speed blender like a Vitamix, which can easily take the blitzing too far. “It turns the pesto into more of a purée, and the heat from the blade can dull the color, turning it that unappetizing army green,” says Ed Carew, chef and partner of See No Evil Pizza in New York City. For a vibrant boost, Carew recommends tossing a few ice cubes into the food processor when pulsing to “help keep the temperature down and the color bright and electric green.”
Not using fresh, high-quality ingredients
Especially with a no-cook sauce like pesto, the quality of ingredients can make a big difference in the overall result. “One big mistake is using old or poor-quality basil — it lacks flavor and results in a dull, muddy color,” says Carew. Chefs also recommend reaching for a high-quality olive oil. “We’ve done many iterations at our restaurants over the years from using different greens, nuts, or even adding chiles, but the one constant is using extra-virgin olive oil,” Vigorito says. For a standout pesto, don’t skimp on grabbing the freshest, most flavorful ingredients you can find.
Adding too much of an ingredient
“It’s all about balance with a pesto and making sure that every ingredient has a voice in the final product,” says Vigorito. Glenn Rolnick, chef and executive director of culinary operations at Alicart Restaurant Group, notes that “using too much olive oil can result in a runny texture that doesn’t coat pasta or protein properly.” For those who like citrus in pesto, ”adding too much lemon can overpower the pesto with unnecessary acidity.” To avoid an overly salty condiment, both Vigorito and Rolnick suggest seasoning to taste at the end (you may find you need less salt than expected because of the cheese).
An especially potent ingredient chefs advise using in moderation: garlic. “Garlic should enhance, not dominate, or you risk a harsh, one-note result,” warns Gill. “Using too much garlic can easily overpower the delicate flavor of the basil,” agrees Becker. Remember, you can always add more of an ingredient, but you can’t take it out.
Sticking with just Parmigiano-Reggiano
“Using only [Parmigiano-Reggiano] flattens the flavor,” says Gill, who suggests adding Pecorino Romano to the mix for greater complexity and depth of flavor. “Parm brings the umami [and] pecorino adds that salty, sheepmilk edge,” he explains. Vigorito adds, “I always use a mix of Parmigiano and pecorino. The salinity in the pecorino, while not classic, really helps to accentuate the inherent sweetness of the basil.” Always freshly grate cheese off the block instead of succumbing to a packaged shortcut. “Pre-shredded cheese contains anti-caking agents that mess with texture,” says Gill.
Keeping it basic
A classic basil pesto is delicious in its own right, but chefs say that fun, flavorful variations — everything from agrumato oil to garlic confit — can level up the condiment.
“Don’t be afraid to experiment,” says Vigorito, who likes swapping in arugula, spinach, or sorrel for the basil and walnuts, hazelnuts, or almonds for the pine nuts. “There are lots of ways to boost the flavor or add variety to your pesto,” adds Rolnick. “Some of my favorites include sun-roasted red peppers, roasted baby grape tomatoes, capers, olives, or porcini mushrooms.” Need more inspiration? Browse our collection of pesto recipes to get the creative juices flowing.
Dining and Cooking