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.
15 min.
Easy
150 g
10 IngredientsLast modified on: July 25th 2020
2.6 oz pine nuts
½ 
1.5 bunch Basil
½ 
2 tablespoons 
1.8 oz Parmesan (Parmigiano Reggiano)
0.04 oz 
Times for this recipe
Preparation: 10 min.
Cooking: 5 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 5 min.
Put 2.6 oz 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, 1.8 oz Parmesan (Parmigiano Reggiano) grated, 2.5 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 20 RDI=2 % | 130 RDI=20 % | 1,350 RDI=70 % | 5,650 RDI: 70 % |
| Per 100 g | 10 RDI=4 % | 7 RDI=1 % | 50 RDI=7 % | 490 RDI=20 % | 2,040 RDI: 20 % |
How much will it cost?
- For 150 g : 6.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Pine nuts
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Roast Brussels sprouts with sage and lemon, Spaghetti with tomatoes and pesto, Poivrade artichoke Salad, Sorrel pesto, Tomato feuilleté with pesto, ... See them all 60
Olive oil
Like these other recipes: Creamy spinach à la Lombarde, Thin endive tart, Souda salad, Vol-au-vent, Rabbit with mustard, ... See them all 530
Basil
Like these other recipes: Salmon and spinach quiche, Canapés of red mullet with poppy seeds, Tomato pesto, Provençal remoulade sauce, Spaghetti with mussels and basil, ... See them all 15
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