A recipe from cooking-ez.com
208K 24.6 July 25th 2020
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For 300 g, you will need:


PreparationCookingStart to finish
10 min.5 min.15 min.

Step by step recipe

1Put 150 g pine nuts in a pan without any oil. Dry roast briefly over high heat, stirring frequently.

Set aside.
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2Peel 1 garlic clove, remove the green shoot and chop.

Pick the leaves off the 3 bunches basil.
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3Pour the juice of 1 lemon, zest, 4 tablespoons olive oil and 2 g vitamin C on the leaves.Pesto : etape 25
4Mix to get a basil puree.Pesto : etape 25
5Add pine nuts, garlic, 100 g Parmigiano reggiano (Parmesan) grated, 5 tablespoons olive oil salt and pepper...Pesto : etape 25
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.
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7checking seasoningPesto : etape 25
8Store in the fridge in a closed jar.Pesto : etape 25


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.
View this recipe : https://cooking-ez.com/base/recipe-pesto.php
October 22th 2021.