I Never Make Pesto Without This Game-Changing Ingredient

I’ve never been a fan of the ready-to-eat jars of store bought pesto. It just doesn’t taste as fresh or flavorful as homemade. After being gifted the cutest little ice blue KitchenAid food processor for our wedding 12 years ago (yep, it’s still kicking), I became obsessed with perfecting my own spin on the vibrant, rich, herbaceous Italian sauce.

I love pesto for its bright, slightly salty and nutty taste and the way it seems to effortlessly elevate a sandwich, an omelette or a bowl of noodles. I’ve used the blend of fresh basil, nuts, garlic, Parmesan, and olive oil as a pizza base, in cold chicken salad and to spike honey-roasted carrots. I just adore this stuff. 

My Secret Ingredient for Better Pesto

Over the years, I’ve identified some tricks and substitutes to fine tune my pesto.

I like to build my own perfect green sauce by blending together fresh basil leaves from a live plant, chopped walnuts (I prefer them over more expensive pine nuts), cloves of fresh garlic (never the jarred minced stuff), a grind of Himalayan sea salt and fresh-cracked pepper, grated Parmesan cheese, and cold-pressed extra virgin olive oil until I reach the perfect spreadable saucy consistency.

Then, to really spruce my pesto up to legendary status, I add in the secret ingredient: two pinches of black truffle salt.

I’ve seen chefs and home cooks incorporate heavy whipping cream, lemon zest, or fresh grated basil on top to level up this classic sauce. But I firmly believe that a bit of truffle salt adds a sophisticated spin that transcends my dishes to bistro quality. The earthy salt is luxurious and strong—so be cautious when adding it to the food processor. A little bit goes a long way, so a couple of small pinches will give it the oomph you need.

More Pesto Tips

• Add extra drizzles of nutty olive oil to the food processor pour spout to create a thinner puréed pesto. Use less for a thicker, paste-like consistency.
• Any nut will do. Don’t have pine nuts or walnuts on hand? A handful of pecans or pistachios will work well.
• Parmesan can be subbed out for Pecorino cheese. Both bring that craveable salty and savory depth.
• If you really want to change it up and create a sauce that’s going to surprise dinner guests, try adding in parsley, mint, cilantro, or red pepper flakes.

My Favorite Basil Pesto Recipe

Makes: 1 cup 

Ingredients

• 1/2 cup walnuts
• 2 small garlic cloves
• Freshly ground black pepper
• Himalayan pink salt
• Black truffle salt
• 2 cups basil leaves
• 1/3 cup extra virgin olive oil
• 1/4 cup grated Parmesan or Pecorino cheese

Directions

In a food processor, pulse the walnuts, garlic, salts, and pepper until well chopped. Add the basil leaves and pulse until combined. Turn the food processor on to the chop setting or low speed and drizzle in olive oil until combined. Add the cheese and pulse to combine. Continue to taste and slowly add more olive oil until desired consistency is reached.