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.
189,230 24.6/5 for 22 ratings
Grade this recipe: Last modified on: July 25th 2020
For 300 g, you will need:
1 
1 
2 g 
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 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 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
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.
23,4613.8/5 for 20 ratings 3 hours 57 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
69,716 14/5 for 20 ratings 49 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.
18,5534.1/5 for 18 ratings 1 hour 41 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...
24,5854.6/5 for 14 ratings 4 hours 6 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.
15,9674.1/5 for 16 ratings 59 min.
Source
Home made.More recipes?
This recipe uses (among others) | Pine nuts: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, Chocolate mendiants, Crunchy salad, ... All |
 | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Carrot-top pesto, Spaghetti Carbonara, Gratin of purple artichokes, Spinach and ricotta ravioli, Special Parmesan baguettes, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tahitian style fish, Veal Marengo, Lille style chicken, Chinese style chicken, Savoury mini-madeleines with 2 cheeses, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Quick flaky pizza, Salmon and spinach quiche, Creamy risotto with vegetables , Fine multi-tomato tart, Italian toast, ... 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.74,2724.0/5 for 20 ratings 1 hour 11 min.
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.75,566 44.3/5 for 4 ratings 23 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.81,7553.8/5 for 18 ratings 33 min.
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!).24,443 24.1/5 for 19 ratings 3 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.114,738 14.8/5 for 12 ratings 1 hour 13 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-12-06)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 2 comments or questions on this recipe