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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
150 g pine nuts
1 
3 bunches Basil
1 
4 tablespoons 
100 g Parmesan (Parmigiano Reggiano)
2 g Times for this recipe
Preparation
10 min.
Cooking
5 min.
All in all
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
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 11 g RDI=17 % | 7 g RDI=3 % | 45 g RDI=62 % | 486 kcal RDI=24 % | 2,038 kJ RDI=24 % |
| Whole recipe | 62 g RDI=96 % | 43 g RDI=16 % | 253 g RDI=347 % | 2,701 kcal RDI=135 % | 11,309 kJ RDI=135 % |
How much will it cost?
For 300 g
13.15 €
Per Pesto
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 17
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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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For this very simple recipe, we sauté gourmands peas, add a little rice, a good spoonful of pesto and it's ready.
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For this recipe, gourmands peas mixed with rice, drizzled with olive oil and served with a little pesto.
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For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.
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This recipe uses (among others)
Pine nuts
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Parmesan (Parmigiano Reggiano)
Basil
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