Pesto


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.
178,718 24.6/5 for 22 ratings
Grade this recipe:

Last modified on: May 12th 2017

For 300 g, you will need:

Change those ingredients for: 100 g 150 g 300 g 600 g 900 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
17 min.5 min.22 min.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,701 Kcal or 11,309 Kj63 gr44 gr253 gr
135 %24 %4 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
487 Kcal or 2,039 Kj11 gr8 gr46 gr
24 %4 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Some recipes that use this recipe

Tomato feuilleté with pesto
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This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
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Source

Home made.

More recipes?

This recipe uses (among others)
Pine nutsPine nuts: You can check-out other recipes which use it, like for example: Crunchy salad, Spinach and ricotta ravioli, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Poivrade Artichoke Salad, Spinach and ricotta ravioli, Pesto crackers, Scallops with green asparagus tips and parmesan, Coriander and cashew nut pesto, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur gourmand, Sautéed chicken with leeks, Tomato tatin, Lumberjack turnovers, Crispy prawn rolls, ... All
BasilBasil: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Spaghetti with mussels and basil, Sushi, Salmon and spinach quiche, Italian toast, ... All

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