Green Pesto Sauce

This classic Green Pesto Sauce captures the essence of Italian summer in every spoonful. Featuring a robust blend of fresh basil leaves, toasted pine nuts, and pungent garlic, it is emulsified with extra virgin olive oil to create a silky, vibrant green texture. The addition of sharp grated Parmesan and Pecorino Romano cheeses adds a salty, savory depth that balances the herbal brightness. A touch of butter lends a luxurious mouthfeel, making it incredibly versatile. While traditionally served tossed with hot pasta, this pesto is also excellent as a spread on grilled sandwiches, a dip for crostini, or a flavorful drizzle over roasted vegetables. Its intense flavor profile ensures that a little goes a long way, making it an indispensable staple for quick weeknight dinners and elegant entertaining alike.

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 556.0

Dietary: Gluten-free, Vegetarian

Description

This classic Green Pesto Sauce captures the essence of Italian summer in every spoonful. Featuring a robust blend of fresh basil leaves, toasted pine nuts, and pungent garlic, it is emulsified with extra virgin olive oil to create a silky, vibrant green texture. The addition of sharp grated Parmesan and Pecorino Romano cheeses adds a salty, savory depth that balances the herbal brightness. A touch of butter lends a luxurious mouthfeel, making it incredibly versatile. While traditionally served tossed with hot pasta, this pesto is also excellent as a spread on grilled sandwiches, a dip for crostini, or a flavorful drizzle over roasted vegetables. Its intense flavor profile ensures that a little goes a long way, making it an indispensable staple for quick weeknight dinners and elegant entertaining alike.

Ingredients

2 cup Basil, fresh
2 md Garlic cloves
1/4 teaspoon Salt
3 tablespoon Pine nuts
1/2 cup Oil, olive
1/2 cup Parmesan, grated
2 tablespoon Romano, grated
2 tablespoon Butter

Directions

1
Place fresh basil leaves, garlic cloves, salt, and pine nuts into the bowl of a food processor or blender.
2
Pulse the mixture several times until the ingredients are finely chopped and form a coarse paste.
3
With the motor running, slowly drizzle in the olive oil in a steady stream until the mixture emulsifies and becomes smooth.
4
Stop the machine and scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
5
Add the grated Parmesan, grated Romano, and softened butter to the processor.
6
Pulse briefly just until the cheese and butter are combined and the sauce is creamy.
7
Taste and adjust seasoning with additional salt if necessary before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 556.0kcal

% Daily Value *
Total Fat 45.8g71%
Saturated Fat 13.9g70%
Cholesterol 42.5mg15%
Sodium 1743.3mg73%
Total Carbohydrate 22.4g8%
Dietary Fiber 3.1g13%
Sugars 2.3g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover pesto in an airtight container in the refrigerator for up to one week. To prevent browning, pour a thin layer of olive oil over the top before sealing. For longer storage, freeze in ice cube trays for up to six months.

Substitution: If fresh basil is unavailable, you can create a substitute sauce using one cup of fresh spinach leaves, 1/2 cup of coarsely chopped Italian parsley, and 2 tablespoons of dried basil leaves. Note that the flavor will be milder and slightly different from traditional pesto.

Tip: Toasting the pine nuts lightly in a dry skillet before adding them to the processor enhances their nutty flavor significantly.

Keywords: basil, pesto, italian, sauce, pine nuts, parmesan, garlic, olive oil, vegetarian, fresh herbs, pasta sauce, quick recipe, romano cheese, blender, food processor, summer, appetizer, dip, spread, homemade

Read it online: https://www.chefs-mate.com/recipe/green-pesto-sauce/