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
Zucchini and tomato tartines au gratin
Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.
3,678 1 hour 5 min.
Spaghetti with tomatoes and pesto
For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.
27 K 35 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...
91 K4.6 4 hours 6 min.
New peas with pesto
For this very simple recipe, we sauté whole new peas, add a little rice, a good spoonful of pesto and it's ready.
9,476 40 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.
85 K3.8 3 hours 60 min.
This recipe uses (among others)
Pine nuts
Like these other recipes: Greek Pesto, Mint and pea pesto, Crunchy salad, Spinach and ricotta ravioli, Sorrel pesto, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Creamy risotto with vegetables , Julia salad, Mint and pea pesto, Raw beetroot salad, Vegetable tian, ... See them all 64
Olive oil
Like these other recipes: Gratin Parmentier, Chicken with rice and leeks, Roast Brussels sprouts with sage and lemon, Caesar salad, Kale and potato soup, ... See them all 545
Basil
Like these other recipes: Pan bagnat, Canapés of red mullet with poppy seeds, Salmon and spinach quiche, Fine multi-tomato tart, Tomato pesto, ... See them all 15
Other recipes you may also like
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013687 K5 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016476 K4.4 7 min.
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are... September 11th 2018318 K3.8 1 hour 35 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013579 K5 25 min.
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 2010462 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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