Pesto

Step by step recipe:

  1. 5 min.Pesto : Photo of step #1
    Put 150 g pine nuts in a pan without any oil. Dry roast briefly over high heat, stirring frequently.

    Set aside.
  2. 10 min.Pesto : Photo of step #2
    Peel 1 garlic clove, remove the green shoot and chop. Pick the leaves off the 3 bunches basil.
  3. 2 min.Pesto : Photo of step #3
    Pour the juice of 1 lemon and 4 tablespoons olive oil in a blender (always the liquid part in first), then add pine nuts, garlic, basil, 100 g Parmigiano reggiano (Parmesan) grated, salt and pepper.
  4. 5 min.Pesto : Photo of step #4
    Blend, adding a thin stream of olive oil gradually until it produces a fairly thick paste, something like the consistency of jam.

    Your pesto is ready. If you are not going to use it right away, put it in a sealed jar in the fridge, where it will keep for several days.
  5. Pesto : Photo of step #5
    Appreciate pesto at its best on plain pasta, with a few shavings of Parmesan: a pure delight.

Remarks:

In this recipe the proportions are not all that important, so you can vary them (a little more, a little less) according to your taste. If you are fond of garlic, for example, you can double the quantity indicated.

It's not absolutely necessary to roast the pine nuts, but I find that it gives the pesto a richer flavour.


If you don't have any pine nuts, you can use walnuts instead.

Recipes which use it: 8

, of which:
Olive and pesto bread
Olive and pesto bread
Pasta with pesto and preserved tomatoes
Pasta with pesto and preserved tomatoes
Genoese croque-monsieur
Genoese croque-monsieur
Tomato feuilleté with pesto
Tomato feuilleté with pesto
Fried egg in bread
Fried egg in bread

Source:

Home made

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