This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out 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.
15 min.
Easy
13.30 €
300 g
10 IngredientsLast modified on: July 25th 2020
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.
How much will it cost?
- For 300 g : 13.15 €
Change currency:
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 them all 17
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...
93 K4.6 4 hours 6 min.
Italian toast
These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.
118 K 14 50 min.
New Italian-style peas
For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.
13 K 35 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.
56 K4.1 60 min.
Seb's Italian-style aperitif slices
These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.
41 K 50 min.
This recipe uses (among others)
Pine nuts
Like these other recipes: Greek-style stuffed courgettes, Kalamata Salad, Spinach and ricotta ravioli, Greek Pesto, Crunchy salad, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Ham and cabbage omelette, Spaghetti Carbonara, Eggs with green asparagus and Parmesan cheese, Meatballs, Rice à l'italienne, ... See them all 65
Olive oil
Like these other recipes: Bruschetta, Fried egg in bread, Rolls of fish in smoked ham, Pan-fried fish fillets, braised cabbage with Noilly Prat, New Zealand pies, ... See them all 559
Basil
Like these other recipes: Tomato pesto, Creamy risotto with vegetables , Quick flaky pizza, Spaghetti with mussels and basil, Fine multi-tomato tart, ... See them all 15
Other recipes you may also like
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010470 K3.3 35 min.
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to. August 3rd 2012140 K4.3 10 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014832 K5 6 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024455 K4.3 20 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020352 K4.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address 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 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