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.
207K 2 23 4.6
Grade this recipe:

Last modified on: July 25th 2020

Keywords for this recipe:PestoPastaBasileItalianSauce
For 300 g, you will need:

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
10 min.5 min.15 min.

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 - 5 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, zest, 4 tablespoons olive oil and 2 g vitamin C on the leaves.

Stage 4 - 1 min.
Pesto : Photo of step #4
Mix to get a basil puree.

Stage 5 - 1 min.
Pesto : Photo of step #5
Add pine nuts, garlic, 100 g Parmigiano reggiano (Parmesan) grated, 5 tablespoons olive oil salt and pepper...

Stage 6 - 1 min.
Pesto : Photo of step #6
... 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 8
Pesto : Photo of step #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.
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
485 Kcal or 2,031 Kj11 gr8 gr45 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).
How much will it cost?
  • For 300 g : 13.27 €

Change currency:

Note : These prices are only approximate.

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See all recipes that use it
Source
Home made.
This recipe uses (among others)
Pine nutsPine nuts: You can check-out other recipes which use it, like for example: Crunchy salad, Chocolate mendiants, Spinach and ricotta ravioli, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Rice à l'italienne, Penne with purple artichokes, Caesar salad, Brussels sprout salad, Spaghetti with smoked salmon, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Cretan salad, Coq au vin, Lille style chicken, Tomatoes Provençal, Tapenade, ... All
BasilBasil: You can check-out other recipes which use it, like for example: Italian toast, Fine multi-tomato tart, Creamy risotto with vegetables , Sushi, Pan bagnat, ... 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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