The real pesto
This classic Italian pesto combines pine nuts, garlic, parmesan cheese, and olive oil for a rich, flavorful sauce. Ideal for pasta dishes, sandwiches, or dips, it’s a versatile addition to your kitchen.
Cook time 5 min
Prep time 10 min
Ingredients:
1/3 cup pine nuts2 garlic cloves
1.50 cups grated parmesan cheese
3/4 cup olive oil
Pesto is a classic Italian sauce that adds a burst of flavor to a variety of dishes. This recipe for real pesto is simple yet incredibly rich, combining fresh ingredients like pine nuts, garlic, parmesan cheese, and olive oil to create a sauce that elevates any meal. Whether you're tossing it with pasta, spreading it on a sandwich, or using it as a dip, this pesto is sure to become a staple in your kitchen.
Instructions:
Gather all your ingredients and ensure they are measured out accurately.
If you prefer a deeper, nuttier flavor, toast the pine nuts lightly in a dry skillet over medium heat, stirring frequently until they are golden brown. This usually takes about 3-5 minutes. Let them cool completely before using.
In a food processor or blender, combine the pine nuts and garlic cloves. Pulse or blend until they are finely chopped.
Add the grated Parmesan cheese to the food processor or blender. Pulse a few times to combine well with the garlic and pine nuts.
With the processor or blender running, slowly drizzle in the olive oil. Continue to blend until the mixture is smooth and well combined. You might need to stop occasionally to scrape down the sides of the bowl to ensure everything is fully integrated.
Taste your pesto and add salt if needed. Parmesan cheese is quite salty, so additional salt may not be required.
Transfer the pesto to an airtight container. If you plan to store it for longer than a day, pour a thin layer of olive oil on top to help preserve the color and flavor. Refrigerate and use within a week.
Your pesto is now ready to be used! Toss it with pasta, spread it on sandwiches, drizzle over roasted vegetables, or use it as a dip.
Making authentic pesto at home is easier than you might think, and the payoff is a richly flavorful sauce that can be used in countless dishes. By following this simple recipe and these helpful tips, you'll have a versatile condiment that brings the taste of Italy right to your table. Enjoy your homemade pesto on pasta, sandwiches, or as a dip, and savor the difference fresh, high-quality ingredients can make.
The real pesto FAQ:
Transfer the pesto to an airtight container. If storing for more than a day, pour a thin layer of olive oil on top to preserve color and flavor. Refrigerate and use within a week.
Yes, you can substitute pine nuts with other nuts like walnuts or almonds for different flavors. Just keep in mind that this will change the traditional taste of the pesto.
Your pesto is ready when it reaches a smooth and well-combined consistency. Stop to scrape down the sides of the bowl as needed to ensure all ingredients are integrated.
If your pesto is too thick, you can add a little more olive oil or a splash of water while blending until you reach your desired consistency.
Toasting pine nuts usually takes about 3-5 minutes in a dry skillet over medium heat. Stir frequently until they are golden brown and then let them cool before using.
Tips:
- Toast the pine nuts before using them to bring out their natural oils and enhance their flavor.
- Use high-quality extra virgin olive oil for the best taste.
- Grate the parmesan cheese freshly rather than using pre-grated cheese for superior texture and flavor.
- Start by blending the garlic and pine nuts together before gradually adding the cheese and olive oil to ensure a smooth sauce.
- Store any leftover pesto in an airtight container in the fridge, and cover the top with a thin layer of olive oil to prevent it from turning brown.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 11g
Carbohydrates 6g
Fiber 0.53g
Sugar 0.51g
Fat 60g
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