Basil Pesto with a Breadcrumb Gremolata

Serves 4

Pesto, but better…Here’s a twist on traditional pesto that I suggest makes it a better dish. The addition of a enhanced gremolata adds crunch (breadcrumbs), freshness (parsley), spice (garlic), brightness (lemon zest) and salty umami (cheese) that elevates the goodness of the pesto. Enjoy!

Pair with...

A white wine with herbal and lemon notes is the perfect compliment to the dish. I am going to pick Vermentino. It is a medium-bodied wine that shows floral and citrus flavors with a bitter, saline finish. It’s a versatile wine that pairs well with a number of dishes and will compliment this recipe as well.

Pesto Ingredients

4 cups basil
2 garlic cloves
1/2 cup pine nuts (toasted)
1/2 cup olive oil
1 cup Parmesan cheese, grated
2 tsp Salt
1 tsp Pepper

Pesto Preparation

Roughly chop the basil, garlic and walnuts and place in a food processor.
With the machine running, drizzle in the olive oil and process until smooth and creamy.
Scoop mixture into a bowl, stir in cheese and season with salt and pepper.

Gremolata Ingredients

1 cup parsley, chopped
1 garlic clove, minced
Zest of one lemon

Gremolata Preparation

Chop the parsley until fine and place in a bowl.
Mince or grate the garlic and add to parsley.
Grate the lemon into the mixture.
Stir to combine.

Breadcrumbs Ingredients

1/2 cup panko bread crumbs
1 tbsp butter or oil
1/2 cup Parmesan cheese, grated
1 tsp salt

Breadcrumbs Preparation

In a pan over medium low heat, add the oil until loose and shimmering.
Scatter the breadcrumbs over the oil.
Toss and cook until golden brown.
When cooled, stir in salt and cheese and combine with gremolata

Pasta Ingredients

1 lb pasta
1 tablespoon butter
1/2 cup parmesan cheese, grated
Lemon juice

Pasta & Final Preparation

Cook the pasta according to directions.
Reserve 1/2 cup of the pasta water and drain the pasta.
In a large bowl, combine the pasta, butter and pesto.
Toss until combined. Add some of the pasta water if the sauce is too thick.
Divide the pasta into serving dishes.
Garnish pasta with gremolata mixture. Squeeze lemon juice over the pasta and serve.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!