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: 5

Italian toast
Italian toast
Fried egg in bread
Fried egg in bread
Pasta with pesto and preserved tomatoes
Pasta with pesto and preserved tomatoes
Loaf for "les filles'"
Loaf for "les filles'"
Olive and pesto bread
Olive and pesto bread

Source:

Home made

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