The real pesto
Create a classic Italian pesto with this simple recipe: Toasted pine nuts, fresh garlic, and finely grated Parmesan cheese blended with rich olive oil. Perfect for elevating pastas, salads, and more.
- 24 May 2024
- Cook time 5 min
- Prep time 10 min
- 4 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.53g | 1% |
| Sugar 0.51g | 1% |
| Fat | |
| Fat 60g | 73% |
| Saturated 12g | 39% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 12mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 6ug | 2% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 0.26mg | 0% |
| Vitamin E 1.39mg | 9% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 270mg | 21% |
| Potassium, K 140mg | 4% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 530mg | 35% |
| Zinc, Zn 2.17mg | 20% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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