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Pesto

Pesto is an Italian sauce made from pine nuts, Parmesan and basil. It's very simple but quite delicious, and goes particularly well with pasta.

265K 2× 4.6/5 based on 24 reviews

Last modified on: July 25^th 2020

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For 300 g, you will need:

1 150 g pine nuts
2 1 garlic clove
3 3 bunches Basil
4 1 lemon
5 4 tablespoons olive oil
6 100 g Parmesan (Parmigiano Reggiano)
7 5 tablespoons olive oil
8 salt
9 pepper
10 2 g vitamin C (optional)
Total weight: 555 grams

Change these quantities to make:

100 g 150 g 300 g 600 g 900 g

Change measures:

Metric

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Times for this recipe

Preparation: 10 min.

Cooking: 5 min.

All in all: 15 min.

Step by step recipe

Stage 1 - 5 min.

Put 150 g pine nuts in a pan without any oil. Dry roast briefly over high heat, stirring frequently.

Set aside.

Stage 2 - 5 min.

Peel 1 garlic clove, remove the green shoot and chop.

Pick the leaves off the 3 bunches Basil.

Stage 3 - 2 min.

Pour the juice of 1 lemon, zest, 4 tablespoons olive oil and 2 g vitamin C on the leaves.

Stage 4 - 1 min.

Mix to get a basil puree.

Stage 5 - 1 min.

Add pine nuts, garlic, 100 g Parmesan (Parmigiano Reggiano) grated, 5 tablespoons olive oil salt and pepper...

Stage 6 - 1 min.

... and mix again until you obtain the texture of a thick puree.

Do not hesitate to adapt the quantity of olive oil, more or less, the important thing is to obtain the desired texture.

Stage 7

checking seasoning

Stage 8

Store in the fridge in a closed jar.

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.

The basil which gives the green color tends to oxidize easily, and therefore lose this beautiful color. To keep it better, add, before blending, the vitamin c.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 20 %	40 4 %	250 40 %	2,700 140 %	11,310 140 %
Per 100 g	10 4 %	7 1 %	50 7 %	490 20 %	2,040 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

How much will it cost?

For 300 g : 13.13 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 13

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In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
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Tomato feuilleté with pesto

This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
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The 2 comments already posted on this recipe

Very good idea for my next pasta party at home. Grazie Mille !
Posted by jh november 20^th 2010 at 15:22 n° 2
I love the old classics!As a serving I agree with you: plain pasta is the best.If you want to try something easy and different, add pesto to a normal tomato souce and you have "sugo pasticciato". In that case I would probably not put the lemon.Buon Appetito!http://gemma-olivia.blogspot.com/
Posted by marcovasce november 15^th 2010 at 13:38 n° 1

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