Salsa Pesto
Submitted by blue_bird75845
Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.
YIELD
1 batchPREP
15 minCOOK
0 minREADY
15 minSalsa pesto is the buttery cousin of the classic Genovese basil pesto, and that single shift, swapping half the olive oil for softened butter, takes the sauce from sharp and grassy to lush and almost spreadable. The butter mellows the raw garlic bite while still letting the basil’s peppery sweetness lead.
Processing order matters. Basil first so the leaves get evenly chopped, then onion and garlic puree into the green base, then butter and olive oil go in alternating so they emulsify into a thick, glossy liquid rather than splitting. Stirring the cheese and toasted pine nuts in by hand at the end keeps a little texture instead of grinding everything to paste.
Chef Tips
- Toast pine nuts in a dry pan over medium-low heat, shaking constantly. They go from gold to burnt in under a minute.
- Use only the leaves and tender top stems of the basil. Tough lower stems turn the pesto bitter.
- Make sure the butter is genuinely soft, not melted. Liquid butter won’t emulsify into the oil cleanly.
- Press a piece of plastic wrap directly on the surface in storage so the basil stays bright green instead of going khaki.
Variations
- Swap pine nuts for toasted walnuts or pistachios for a budget-friendly twist with more body.
- Add a tablespoon of fresh lemon juice for a brighter, more sauce-like consistency to spoon over fish.
- Stir in a handful of baby arugula with the basil for a peppery, more bitter edge that cuts the richness.
Ingredients
Directions
Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor bowl and puree. Set aside in a large bowl.
Put one stick of butter into the processor and give it a whirl. Add half the olive oil, followed by another stick of butter, followed by the other half of the olive oil, blending well as you go until you have a thick liquid.
Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.
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