5.3 oz pine nuts
1 
3 bunches basil
1 
4 tablespoons 
3.5 oz Parmigiano reggiano (Parmesan)
0.07 oz 
How long does 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 5.3 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, 3.5 oz Parmigiano reggiano (Parmesan) 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,701 Kcal or 11,309 Kj | 63 gr | 44 gr | 253 gr |
| 135 % | 24 % | 4 % | 38 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 485 Kcal or 2,031 Kj | 11 gr | 8 gr | 45 gr |
| 24 % | 4 % | 1 % | 7 % |
How much will it cost?
Some recipes that use this recipe
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...
32K4.6 4 hours 6 min.
Olive and pesto bread
This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.
31K3.8 3 hours 57 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.
25K 24.1 1 hour 41 min.
Genoese croque-monsieur
Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.
25K 24 min.
Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
74K 15 29 min.
Source
Home made.
This recipe uses (among others)
 | Pine nuts: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, Crunchy salad, Chocolate mendiants, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Poivrade Artichoke Salad, Pea risotto "mantecare", Potimarron and Parmesan tart, Scallops with green asparagus tips and parmesan, Tagliatelle and courgette spaghetti, carbonara style, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Raw beetroot mousse with walnuts, Carrot-top pesto, Red rice pannequets, Genoese croque-monsieur, Sautéed chicken with leeks, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Creamy risotto with vegetables , Tomato pesto, Pan bagnat, Salmon and spinach quiche, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.299K4.0 1 hour 11 min. February 21th 2011
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.396K 44.3 23 min. February 21th 2011
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.357K3.8 33 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).102K 24.1 3 min. February 21th 2011
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.2.3M 14.8 1 hour 13 min. November 8th 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 2 comments or questions on this recipe
- Very good idea for my next pasta party at home. Grazie Mille !Posted by jh november 20th 2010 at 15:22 (n° 2)
- I love the old classics!As a serving I agree with you: plain pasta is the best.If you want to try something easy and different, add pesto to a normal tomato souce and you have "sugo pasticciato". In that case I would probably not put the lemon.Buon Appetito!http://gemma-olivia.blogspot.com/Posted by marcovasce november 15th 2010 at 13:38 (n° 1)
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.