Gordon Ramsay Basil Pesto Recipe

This fresh vibrant gordon ramsay basil pesto recipe is made with toasted pine nuts and extra virgin olive oil and ready in 10 minutes. The sharp garlic and salty Parmesan blend into a rich green paste that clings perfectly to hot pasta. I always keep a batch in the fridge for quick weeknight dinners.

Why This Classic Works

I used to just throw everything into a food processor at the exact same time. But I quickly learned that adding the olive oil gradually creates a much better emulsion. It stops the sauce from splitting and pooling.

Toasting the pine nuts first brings out a deep, nutty warmth that raw pine nuts simply lack. It takes an extra five minutes but makes the final sauce significantly richer. You will taste the difference immediately.

Gordon Ramsay Basil Pesto Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup pine nuts, lightly toasted
• 2 cloves garlic, peeled
• 1/2 cup Parmesan cheese, finely grated
• 1/2 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

How To Make Gordon Ramsay Basil Pesto Recipe

1. Toast the nuts: Place pine nuts in a dry frying pan over medium heat for 3 minutes until golden brown, then let them cool.
2. Blend the base: Add the cooled pine nuts, garlic, and sea salt to a food processor and pulse until finely chopped.
3. Add the basil: Place the fresh basil leaves into the processor and pulse a few times until roughly chopped.
4. Stream the oil: With the processor running on low, slowly drizzle in the extra virgin olive oil until a smooth paste forms.
5. Stir in cheese: Transfer the mixture to a bowl and gently fold in the grated Parmesan cheese and black pepper.

Recipe Tips

• Use cold oil: If your food processor gets too warm, the friction can turn the delicate basil bitter.
• Fold the cheese: Stirring the Parmesan in by hand prevents it from becoming gummy and stringy in the machine.
• Blanch the basil: For a bright green color that lasts for days, quickly dip the basil in boiling water before blending.

What To Serve With Basil Pesto

Toss this vibrant sauce through freshly boiled linguine or penne with a splash of pasta water. It also works beautifully as a spread for rustic sandwiches or spooned generously over grilled chicken breasts.

How To Store

Store in an airtight jar in the fridge for up to one week. Pour a thin layer of olive oil over the top before sealing to prevent the basil from oxidizing and turning brown.

FAQs

Can I use a mortar and pestle instead?

Yes, pounding the ingredients by hand releases more essential oils. It creates a superior, rustic texture compared to a machine.

Why is my pesto bitter?

Bitter pesto usually happens if the olive oil gets over-processed and heated in the blender. It can also occur if the garlic cloves were overly mature.

Can I freeze pesto?

Absolutely, spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a zip-top bag for up to three months.

Nutrition

• Calories: 120 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 150mg
• Total Carbohydrate: 2g
• Protein: 3g

Try More Recipes:

• Gordon Ramsay Meatballs and Spaghetti Recipe
• Gordon Ramsay Orzo Pasta Salad Recipe
• Gordon Ramsay Hungarian Goulash Recipe

Gordon Ramsay Basil Pesto Recipe

Recipe by Sophie Lane

Servings

8

servings

Prep time

10

minutes

Total time

10

minutes

This gordon ramsay basil pesto recipe creates a rich, velvety sauce packed with fresh basil, toasted pine nuts, and Parmesan cheese. Ready in exactly 10 minutes, it is a brilliant and easy staple for busy pasta nights.

Ingredients

• 2 cups fresh basil leaves, packed

• 1/2 cup pine nuts, lightly toasted

• 2 cloves garlic, peeled

• 1/2 cup Parmesan cheese, finely grated

• 1/2 cup extra virgin olive oil

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Directions

• 1. Toast the nuts: Place pine nuts in a dry frying pan over medium heat for 3 minutes until golden brown, then let them cool.
• 2. Blend the base: Add the cooled pine nuts, garlic, and sea salt to a food processor and pulse until finely chopped.
• 3. Add the basil: Place the fresh basil leaves into the processor and pulse a few times until roughly chopped.
• 4. Stream the oil: With the processor running on low, slowly drizzle in the extra virgin olive oil until a smooth paste forms.
• 5. Stir in cheese: Transfer the mixture to a bowl and gently fold in the grated Parmesan cheese and black pepper.