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.
Last modified on: July 25th 2020
Keywords for this recipe:
150 g pine nuts
1 
3 bunches basil
1 
4 tablespoons 
100 g Parmesan (Parmigiano Reggiano)
2 g 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 5 min. | 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.
Set aside.
Stage 2 - 5 min.
Stage 3 - 2 min.
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.
Do not hesitate to adapt the quantity of olive oil, more or less, the important thing is to obtain the desired texture.
Stage 7
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,701 Kcal or 11,309 Kj | 63 gr | 44 gr | 253 gr |
| 135 % | 24 % | 4 % | 38 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 487 Kcal or 2,039 Kj | 11 gr | 8 gr | 46 gr |
| 24 % | 4 % | 1 % | 7 % |
How much will it cost?
- For 300 g : 13.13 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
 | Pine nuts: You can check-out other recipes which use it, like for example: Greek-style stuffed courgettes, Kalamata Salad, Purple Pesto, Spinach and ricotta ravioli, Chocolate mendiants, ... All |
 | Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Soft Croque-monsieur with 3 cheeses, Broad bean salad with Parmesan, Spaghetti with smoked salmon, Coriander and cashew nut pesto, Tomato tatin, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Small green vegetables in Mornay sauce, Tahitian style fish, Langoustine and leek tarts, Veal with mushrooms and green asparagus, Blanquette of veal, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Provençal remoulade sauce, Sushi, Italian toast, Fine multi-tomato tart, Canapés of red mullet with poppy seeds, ... All |
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Your 2 comments or questions on this recipe
- Very good idea for my next pasta party at home. Grazie Mille !Posted by jh november 20th 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 15th 2010 at 13:38 (n° 1)
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