Which Is The Best Olive Oil For Making Pesto?

Why The Best Fresh Pesto Deserves The Best Extra Virgin Olive Oil

^{Updated February 22nd 2025}

Pesto is one of those magical condiments that can elevate any meal. Whether it’s topping a bowl of al dente pasta, slathered over crusty bread, or drizzled over grilled meats, a good pesto can transform the simplest ingredients into something extraordinary. While the classic pesto recipe is simple—basil, garlic, pine nuts, Parmesan, and olive oil—the quality of the olive oil you choose can make or break your pesto. Here’s why extra virgin olive oil (EVOO) is the ultimate choice for crafting the perfect pesto.

Choosing The Best Extra Virgin Olive Oil For Your Pesto

With so many varieties of olive oil on the market, choosing the right one can feel overwhelming. When it comes to pesto, though, experts agree that extra virgin olive oil is the gold standard. Its rich, fruity, and slightly peppery flavour can elevate your pesto’s taste to the next level. Unlike refined olive oils, EVOO is produced without heat or chemicals, which preserves its natural flavours and antioxidants—key components for a vibrant pesto.

Olive oil is a key ingredient in pesto, and there are many different types of olive oil to choose from. So, which one is the best for making pesto? The key to making the best pesto is using high-quality ingredients, particularly the extra virgin olive oil. This simple sauce can be used as a pasta topping, sandwich spread, or dip for vegetables. Indulge in the fresh flavors of summer with a homemade batch of pesto.

In this blog post, we’ll provide tips on how to select the right evoo for your pesto. We’ll also share our favourite recipe for pesto made with Morocco Gold extra virgin olive oil. So read on to learn more!

Why All The Fuss About Homemade Pesto With Olive Oil?

Whether you’re a fan of pesto or not, there’s no denying that it’s a favourite food choice for many. There are plenty of pre-made options available in your local supermarket, but some foodies out there are quite particular about making their own! And while the classic recipe calls for Parmesan cheese, pine nuts and olive oil, the type of olive oil you use can make all the difference in terms of taste. Premium quality extra virgin olive oil is undoubtedly the best choice for making fresh pesto. Not only does it impart a rich and fruity flavor, but it also contains high levels of antioxidants and healthy fats. These properties not only enhance the flavor profile of your pesto but also make it a healthier option.

Which Is The Best Extra Virgin Olive Oil For Taste?

The best EVOO for your pesto depends on your flavour preferences. Do you enjoy an olive oil with a bold and peppery kick? Or do you prefer a subtler, fruitier profile? Generally, medium to robust EVOOs work well, as they complement pesto’s bold flavours without overpowering the other ingredients.

According to a fantastic summary from thewholeportion.com, Evoo is the best for pesto. And it comes as no surprise that the good people at Morocco Gold wholeheartedly agree!  Just remember, there is no cooking involved in making pesto so you the flavour of your chosen olive oil will stand out.

Why is evoo the best for making pesto?

Extra virgin olive oil brings so much more to the table than just flavour. It’s packed with healthy fats and antioxidants, which can elevate your pesto into something nutritious as well as delicious. The unprocessed nature of EVOO ensures the oil retains its depth and complexity, which pairs perfectly with the vibrant freshness of basil. EVOO also has an emulsifying quality that helps create that silky, smooth pesto texture you’re aiming for.

Refined oils or lower-quality olive oils, on the other hand, lack the depth and can leave your pesto tasting flat and greasy. EVOO highlights the natural flavours of your pesto rather than masking them, ensuring every blend is a celebration of freshness and quality.

The Whole Portion explains:

Because pesto is such a strong sauce, anything you do to reduce its pungency just a little and steer it toward a sweeter, rounder-flavored sauce will help. That includes selecting a good, extra virgin olive oil; using Pecorino Sardo cheese instead of Romano; and not toasting the pine nuts.

The Whole Portion

That said, if you want other flavours to stand out more, you can use regular olive oil, not extra-virgin, because the latter can mask subtle flavours and tends to become bitter in the food processor.

What makes the pesto turn out bitter?

Extra-virgin olive oil contains bitter-tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.  Strong flavors can help overcome slight bitterness in pesto. Add more cheese, garlic or extra nuts to help counteract the bitterness. If the basil is to blame, try mixing it with an equal part of non-bitter greens, including more basil or some spinach.

What Are Some Of The Best Flavours To Enhance The Flavour Of Pesto?

While classic pesto is unbeatable, sometimes it’s fun to add a twist. Here are some flavours that pair remarkably well with pesto, complementing its herbaceous and garlicky profile:

• A quality extra virgin olive oil
• basil leaves 
• cheese
• garlic (roasted or raw)
• pine nuts
• bacon
• roasted peppers
• roasted tomatoes

It comes as no surprise that there are thousands of recipes out there to make best use of your Morocco Gold evoo but we had to pick a favourite – so we did, and here it is!