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.
183,491 24.6/5 for 22 ratings
Grade this recipe: Last modified on: May 12th 2017
For 300 g, you will need:
1 
1 
4 pinches 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 17 min. | 5 min. | 22 min. |
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?
Keeping:
Several days in the fridge, in a closed jar.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 - 10 min.
Peel 1 garlic clove, remove the green shoot and chop. Pick the leaves off the 3 bunches basil.
Stage 3 - 2 min.
Stage 4 - 5 min.
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.
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
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.
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 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 : These prices are only approximate.
Some recipes that use this recipe
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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Pesto crackers
These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.
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Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
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Source
Home made.More recipes?
This recipe uses (among others) | Pine nuts: You can check-out other recipes which use it, like for example: Chocolate mendiants, Crunchy salad, Spinach and ricotta ravioli, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pesto crackers, Spring Bread, Genoese croque-monsieur, Tomato tatin, Potimarron and Parmesan tart, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, Parcels of fish fillet in spinach, Greek salad, Montlebon toast, Fried eggs with tomatoes, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Quick flaky pizza, Tomato pesto, Spaghetti with mussels and basil, Salmon and spinach quiche, Italian toast, ... All |
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