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
13.30 €
300 g
10 IngredientsLast 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.
How much will it cost?
- For 300 g : 13.15 €
Change currency:
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
Spaghetti with tomatoes and pesto
For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.
26 K 35 min.
New Italian-style peas
For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.
11 K 35 min.
Spinach and Mushrooms with Pesto
For this simple recipe, thinly sliced and sautéed mushrooms, accompanied by cooked spinach, are combined with a pesto sauce.
27 K 20 min.
Farfalle with green asparagus
For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.
8,317 25 min.
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.
68 K 24.1 1 hour 45 min.
This recipe uses (among others)
Pine nuts
Like these other recipes: Kalamata Salad, Crunchy salad, Sorrel pesto, Spinach and ricotta ravioli, Greek Pesto, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Julia salad, Creamy risotto with vegetables , Spinach and ricotta ravioli, Gnocchi alla romana, Purple Pesto, ... See them all 63
Olive oil
Like these other recipes: Lumberjack turnovers, Sautéed turmeric chicken with mushrooms, Gratin of Endives with Mont d'Or, Whiting fillet with mustard carrots, Italian style gratin, ... See them all 542
Basil
Like these other recipes: Zucchini and tomato remoulade, Sushi, Greek Pesto, Canapés of red mullet with poppy seeds, Zucchini ripiene, ... See them all 15
Other recipes you may also like
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is"... February 21th 2011282 K5 30 min.
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier". March 15th 201580 K4.9 12 hours 30 min.
Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example. Here is a delicious version with caramelized pears. July 13th 202280 K 2 1 hour 3 min.
Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing. March 11th 202057 K 30 min.
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing. August 9th 202048 K 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe