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
Keywords for this recipe:
300 g pine nuts
2 
6 bunches Basil
2 
8 tablespoons 
200 g Parmesan (Parmigiano Reggiano)
4 g 
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 5 min. | 15 min. |
Step by step recipe
Stage 1 - 5 min.
Put 300 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, 200 g Parmesan (Parmigiano Reggiano) grated, 10 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,402 Kcal or 22,617 Kj | 125 gr | 87 gr | 506 gr |
| 270 % | 48 % | 8 % | 77 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 487 Kcal or 2,039 Kj | 11 gr | 8 gr | 46 gr |
| 24 % | 4 % | 1 % | 7 % |
How much will it cost?
- For 600 g : 26.26 €
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: You can check-out other recipes which use it, like for example: Greek-style stuffed courgettes, Spinach and ricotta ravioli, Sorrel pesto, Purple Pesto, Kalamata Salad, ... All |
 | Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Penne with purple artichokes, Crispy rolls with chicken and leek, Tomato tatin, Pistachio and spinach pesto, Broad bean salad with Parmesan, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Bread with Tomato , Spaghetti with mushrooms, Bruschetta and mozzarella, Beans with tomatoes, Two-olive ciabatta, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Sushi, Canapés of red mullet with poppy seeds, Quick flaky pizza, Fine multi-tomato tart, ... All |
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