Pesto Marcella Hazan
Discover the lush, herbaceous flavors of Marcella Hazan's signature pesto, a timeless recipe that transforms simple ingredients into culinary magic. This Pesto Marcella Hazan combines fresh basil leaves, creamy pine nuts, and aromatic garlic, blended with premium extra-virgin olive oil for a velvety base. The addition of both Parmigiano-Reggiano and Pecorino Romano cheeses delivers a harmonious balance of sharp and nutty notes, while a touch of softened butter—Marcella's unique twist—elevates the sauce to a whole new level of richness and smoothness. Ready in just 15 minutes with no cooking required, this versatile pesto is perfect for tossing with pasta, slathering on bread, or enhancing grilled vegetables and proteins. Use this recipe for a quick yet luxurious homemade sauce that’s elegant enough for entertaining or a weeknight treat.
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cup Extra-virgin olive oil
- 0.25 cup Pine nuts
- 2 whole Garlic cloves
- 0.5 cup Parmigiano-Reggiano cheese, finely grated
- 0.25 cup Pecorino Romano cheese, finely grated
- 0.5 teaspoon Salt
- 2 tablespoons Unsalted butter, softened
Instructions
Wash and thoroughly dry the basil leaves. Drying is important to avoid water diluting the flavor of the pesto.
In a food processor or blender, combine the basil leaves, pine nuts, and garlic cloves. Pulse until the mixture is finely chopped but not overly blended.
With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture forms a smooth but slightly textured paste. Pause and scrape down the sides as needed.
Transfer the basil mixture to a bowl and gently stir in the Parmigiano-Reggiano cheese and Pecorino Romano cheese using a rubber spatula or wooden spoon. Mix until fully incorporated.
Add the salt and softened butter, folding carefully into the pesto until the butter has melted into the sauce and the flavors are well combined. The butter adds creaminess and mellow balance to the pesto, a nod to Marcella Hazan's method.
Taste and adjust seasoning if needed. Add a pinch more cheese or salt to suit your preference.
Serve immediately with pasta, spread on crusty bread, or as a complement to grilled vegetables or meats. To store, transfer to an airtight container and cover the surface of the pesto with a thin layer of olive oil to prevent browning. Refrigerate for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.2 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2023 mg | 156% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
