This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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: October 21th 2026
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.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 11 g RDI=18 % | 7 g RDI=3 % | 44 g RDI=61 % | 478 kcal RDI=24 % | 2,002 kJ RDI=24 % |
| Whole recipe | 62 g RDI=96 % | 43 g RDI=16 % | 241 g RDI=331 % | 2,600 kcal RDI=130 % | 10,889 kJ RDI=130 % |
How much will it cost?
For 300 g
13.10 €
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 all 18 other
Roasted leeks with pesto
Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.
34 K 1 hour 9 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.
82 K 25 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.
92 K3.8 3 hours 60 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.
60 K4.1 60 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
123 K 14 50 min.
This recipe uses (among others)
Pine nuts
Like these other recipes:
Parmesan (Parmigiano Reggiano)
Like these other recipes:
Olive oil
Like these other recipes:
Basil
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-11
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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