Italian · dinner
30m
Total time
4
Servings
620
kcal
medium
Difficulty
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FAQ · Things people ask
You can, but you'll lose brightness and fragrance. Minimize damage by chilling the bowl and blade in the freezer for 30 minutes before starting. Use short pulses and stop the moment the paste comes together. If the motor runs more than 30 seconds, add a splash of ice water to keep the temperature down.
Oxidation — specifically the enzyme polyphenol oxidase activating when basil cells are sheared. Restaurant trick for food-processor users: blanch the basil for 5 seconds in boiling water, shock immediately in ice water, squeeze dry. You trade a small amount of freshness for a sauce that holds its colour for hours.
Pecorino Romano is the most available substitute — it's saltier, so hold back a little on added salt. Pecorino Toscano is milder and closer to Sardo in style. Leaving out the Pecorino entirely and using all Parmigiano works but produces a softer, less complex result.
Yes — freeze it without the cheese in an ice cube tray, then transfer to a sealed bag. Stir the cheese in after thawing. Pour a thin layer of olive oil over the surface before freezing to prevent oxidation. Keeps 3 months.
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