Pesto recipe

Pesto recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pesto recipe is a classic Italian sauce made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. It's a versatile condiment that can be used in pasta dishes, as a spread on sandwiches, or as a dip for vegetables. The combination of aromatic herbs, creamy cheese, and nutty flavors creates a rich and vibrant sauce that is sure to elevate any dish. With just a few simple ingredients, you can whip up this homemade pesto in no time.

Keywords: Pesto, Italian, sauce, basil, Parmesan cheese.

Pesto recipe details

Pesto recipe, recipe Rating: 4.4
Number of votes:91 

Ingredients

1 clove(s)	garlic, course chopped
1 bunch(es)	fresh green basil, rinsed and picked, torn into shreds
1 ½ tbsp	pine nuts, a little more if you wish
30 g	fresh Parmesan cheese, grated – you may want more
1 tbsp	extra virgin olive oil
	salt, to taste
	fresh ground pepper, to taste

Instructions

Place the pine nuts on a baking tray or other oven-proof dish. Lightly roast on a low heat on a low to middle shelf until very pale honey coloured. You do need to check at short intervals and they will need to be turned once. Alternately, dry roast in a small frying pan (without oil) on a low heat and toss until barely colouring. Do not allow to roast too much as they will lose flavour and become too dry. Remove from oven or from heat and allow to cool.

The recipe is best prepared in a pestle and mortar if you have one. Pound together garlic and a small pinch of salt. Add basil strips and pound until rough ground and somewhat mixed. Add pine nuts and continue grinding. Pour or spoon out into a bowl.

Add about half the Parmesan and stir. Add a little olive oil. Season to taste. The pesto needs to have a slightly wet and runny consistency. Add a little more oil if required and mix. Add remaining cheese, mix again. Add as much of remaining oil to obtain the correct consistency. Store chilled in fridge for up to 3 days and then discard.

If you do not have a pestle and mortar, you may use a blender with a pulse action. Use very short pulses only as you need to bruise the basil for best flavour and texture rather than pulverise it. Start with garlic, pine nuts and basil and pulse until well chopped. The rest of the process can be continued in the blender with blade removed, if possible, or pour or spoon into bowl and continue as in preceding paragraph.

You may substitute an equivalent quantity of rocket for the basil if you wish. It is not traditional Italian, but is a popular American alternative that is also quite popular in the UK when used as an accompaniment to meat dishes or a barbecue. I have been told by others that they have sometimes used ground almonds in the absence of pine nuts and nobody noticed!

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a