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
100 g
10 IngredientsLast modified on: July 25th 2020
50 ml pine nuts
1⁄3 
1 bunch Basil
1⁄3 
1 tablespoon 
35 ml Parmesan (Parmigiano Reggiano)
1 ml 
Times for this recipe
Preparation: 10 min.
Cooking: 5 min.
All in all: 15 min.
Step by step recipe
Stage 1 - 5 min.
Put 50 ml 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, 35 ml Parmesan (Parmigiano Reggiano) grated, 2 tablespoon 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 | 20 RDI=8 % | 10 RDI=1 % | 80 RDI=10 % | 910 RDI=50 % | 3,800 RDI: 50 % |
| Per 100 g | 10 RDI=4 % | 7 RDI=1 % | 50 RDI=7 % | 490 RDI=20 % | 2,030 RDI: 20 % |
How much will it cost?
- For 100 g : 4.45 €
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 13
Pasta with pesto and preserved tomatoes
In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
53 K3.8 25 min.
Tomato feuilleté with pesto
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.
41 K4.1 60 min.
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...
69 K4.6 4 hours 6 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
98 K 14 50 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.
51 K 24.1 1 hour 45 min.
This recipe uses (among others)
Pine nuts
Like these other recipes: Crunchy salad, Greek-style stuffed courgettes, Sorrel pesto, Chocolate mendiants, Kalamata Salad, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Seb's Italian-style aperitif slices, Green asparagus omelette, Eggs with green asparagus and Parmesan cheese, Spring Bread, Soft Croque-monsieur with 3 cheeses, ... See them all 55
Olive oil
Like these other recipes: Greek Pesto, Sea bass with coriander cream en papillote, Chicken pie, Pilau rice, Pan bagnat, ... See them all 511
Basil
Like these other recipes: Italian toast, Tomato pesto, Zucchini and tomato remoulade, Quick flaky pizza, Fine multi-tomato tart, ... See them all 14
Other recipes you may also like
Madras rice
Slices of sautéed aubergine and the lovely yellow colour from the curry spices bring a hint of India to this rice dish, given a twist with a little fried ham.December 16th 201874 K 30 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020331 K5 1 hour 15 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020315 K5 2 hours 25 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018368 K 14 1 day 1 hour 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020520 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-29)
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