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The most vibrant pesto isn’t just about the ingredients; it’s also about the order in which you blend them.
4.6
(4.58)
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Sweet, sweet basil deserves all of your attention. Pay it proper respect with these delicious recipes.
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Basil is in season--get excited about it!
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This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
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Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.
4.4
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This savory and spicy dinner takes less than 30 minutes to make.
4.0
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With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.
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There’s so much more you can do with your farmers’ market basil than making pesto!
5.0
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When I say the word “pesto” to people in America (or anywhere outside Italy), I know they are thinking of pesto alla Genovese, with its lush green color and intense perfume of fresh basil leaves. Indeed, though there are countless fresh sauces that are also termed “pesto” in Italian cuisine (see box, page 105), it seems that pasta with basil-and-pine-nut pesto is so well known that it might as well be the national Italian dish! Traditionally, long, flat trenette or shorter twisted trofie is the pasta used here, though even spaghetti is great with the pesto. For the most authentic flavor, use a sweet, small-leaved Genovese basil for the pesto—perhaps you can find it at a farmers’ market in summer, or grow it yourself. Large basil will be delicious, too. Of course, use the best extra-virgin olive oil available, in the pesto and on the pasta, preferably pressed from the marvelous taggiasca olives of Liguria.
Articles
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Sweet basil just can't do it justice.
Kate Kassin
Cooking
Food director Chris Morocco swears by this trick.
Antara Sinha
Cooking
Basil's name comes from royal stock. Or it might be named after a monster! Herb words are weird.
Sam Dean
Cooking
This serrano-spiked sauce does everything classic pesto can do, only zestier.
Jesse Szewczyk
Cooking
Here's how to buy, store, and cook with basil, in season in August.
Rochelle Bilow
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
Videos
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes BA's very best pesto. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
Get the recipe: BA’s Best Pesto
Get the recipe: BA’s Best Pesto
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Join Carla in the Bon Appétit Test Kitchen as she makes pasta with white pesto. This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce comes together in the same bowl you can use for serving.
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Learn how to make this spicy, funky shrimp dish with the Test Kitchen's Andy Baraghani! This recipe is full of fish sauce, so don't be scared of the funk!
Check out the recipe here: https://light-body.today/recipe/shrimp-and-basil-stir-fry%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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Learn how to make perfect French onion soup from scratch with French chef Alexia Duchêne. From slowly caramelizing onions to preparing a rich homemade beef stock, Alexia demonstrates the essential techniques behind this classic French dish. Finished with bone marrow, toasted baguette, and a blend of Gruyère and Comté cheese, this French onion soup is one of France’s most comforting dishes.
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Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
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Bon Appétit spends a day on the line with Maurizio Asperti, owner of Staten Island’s oldest restaurant, Basilio Inn. At this 105-year-old institution, Maurizio harvests homegrown vegetables for stuffed zucchini blossoms and prepares homemade pasta, branzino, and more ahead of dinner service. See what it takes to keep this family-run Italian restaurant going more than a century after it opened in 1921.