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.
188,079 24.6/5 for 22 ratings
Grade this recipe: Last modified on: July 25th 2020
For 300 g, you will need:
1 
1 
0.07 oz 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 5 min. | 15 min. |
Keeping:
Several days in the fridge, in a closed jar.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.
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?
- For 300 g : 13.27 €
Note : These prices are only approximate.
Some recipes that use this recipe
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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.
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Source
Home made.More recipes?
This recipe uses (among others) | Pine nuts: You can check-out other recipes which use it, like for example: Crunchy salad, Spinach and ricotta ravioli, Chocolate mendiants, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Penne with purple artichokes, Tomato tatin, Green asparagus omelette, Coriander and cashew nut pesto, Vegetable tian, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Madras rice, Kérinou slices, Tender tuna, Chicken pie, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Sushi, Italian toast, Salmon and spinach quiche, Spaghetti with mussels and basil, Pan bagnat, ... All |
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