2⁄3 cup pine nuts
1 
3 bunches basil
1 
4 tablespoons 
½ cup Parmigiano reggiano (Parmesan)
½ teaspoon 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 5 min. | 15 min. |
Step by step recipe
Stage 1 - 5 min.
Put 2⁄3 cup 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, ½ cup 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.
Keeping
Several days in the fridge, in a closed jar.
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?
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Source
Home made.
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: Tomato foccacia, Poivrade Artichoke Salad, Raw beetroot salad, Potimarron and Parmesan tart, Spaghetti with smoked salmon, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Shakshuka, Fried cheese toasties with avocado, Special Parmesan baguettes, Coq au vin, Bolognaise lasagne, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Tomato pesto, Sushi, Italian toast, Fine multi-tomato tart, Canapés of red mullet with poppy seeds, ... All |
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Your 2 comments or questions on this recipe
- Very good idea for my next pasta party at home. Grazie Mille !Posted by jh november 20th 2010 at 15:22 (n° 2)
- I love the old classics!As a serving I agree with you: plain pasta is the best.If you want to try something easy and different, add pesto to a normal tomato souce and you have "sugo pasticciato". In that case I would probably not put the lemon.Buon Appetito!http://gemma-olivia.blogspot.com/Posted by marcovasce november 15th 2010 at 13:38 (n° 1)
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