Pesto Marcella Hazan Recipe

Name: Pesto Marcella Hazan
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: Serves 1 or more
Ingredients: Fresh Basil Leaves; Extra Virgin Olive Oil; 1/4 cup pine nuts; Garlic Cloves; Generous pinch of sea salt; 1/2 cup grated Parmesan cheese; 1/4 cup grated Pecorino Romano cheese; 2 tablespoons softened unsalted butter

Experience the legendary pesto recipe from Marcella Hazan, the Julia Child of Italian cooking! This isn't just pesto; it's an explosion of fresh basil, vibrant pine nuts, and the finest Parmesan and Pecorino Romano cheeses. This recipe emphasizes the importance of high-quality ingredients – the freshest basil, best olive oil, and creamy butter – resulting in an unparalleled flavor that surpasses any restaurant version. Prepare to be amazed by the subtle aromas and intensely satisfying taste. Learn the secrets to Marcella's perfect texture, achieved through a unique hand-mixing technique. Make this once, and you'll never use another pesto recipe again!

Prep Time 10 mins

Cook Time 17 mins

Calories 267.1 kcal

Protein 6g

Rating 3.3 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pesto Marcella Hazan

Fresh Basil Leaves
Extra Virgin Olive Oil
1/4 cup pine nuts
Garlic Cloves
Generous pinch of sea salt
1/2 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons softened unsalted butter

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pesto Marcella Hazan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pesto Marcella Hazan

Gently wash and thoroughly dry 2 cups of fresh basil leaves with paper towels.
In a food processor, combine the basil, 1/2 cup extra virgin olive oil, 1/4 cup pine nuts, 2 cloves of minced garlic, and a generous pinch of sea salt. Process until smooth and creamy.
Transfer the pesto to a bowl. Add 1/2 cup grated Parmesan cheese and 1/4 cup grated Pecorino Romano cheese. Gently fold in by hand until evenly combined. This step is crucial for achieving the best texture.
Add 2 tablespoons of softened unsalted butter and gently mix until fully incorporated.
When serving over pasta, stir in 1-2 tablespoons of the hot pasta water to thin the pesto to your desired consistency.
**Freezing Pesto (optional):** Follow steps 1-2. Transfer to an airtight container, pour a thin layer of olive oil on top to prevent browning, and freeze without the cheese and butter. Add cheese and butter after thawing, just before serving.