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.
186,849 24.6/5 for 22 ratings
Grade this recipe: Last modified on: July 25th 2020
For 300 g, you will need:
1 
1 
2 g 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 5 min. | 15 min. |
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 - 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 Parmigiano reggiano (Parmesan) 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.
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 |
| 485 Kcal or 2,031 Kj | 11 gr | 8 gr | 45 gr |
| 24 % | 4 % | 1 % | 7 % |
How much will it cost?
- For 300 g : 13.27 €
Note : These prices are only approximate.
Some recipes that use this recipe
Loaf for "les filles'"
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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This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.
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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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Thin cherry tomato and pesto tart
A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking. Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.
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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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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, Spinach and ricotta ravioli, Crunchy salad, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, Genoese croque-monsieur, Spinach and ricotta ravioli, Caesar salad, Spring Bread, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tapenade, Chicken with rice and leeks, Lebanese Tabbouleh, Gratin of purple artichokes, Chinese style chicken, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Italian toast, Spaghetti with mussels and basil, Salmon and spinach quiche, Quick flaky pizza, Pan bagnat, ... All |
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