Pesto

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Servings: 4 Difficulty: Beginner
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A vibrant, aromatic Italian sauce made with fresh basil, pine nuts, and aged cheeses.
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This classic Genovese pesto is a burst of fresh flavor, combining sweet pine nuts, peppery basil, and salty aged cheeses. The bright green sauce offers a creamy yet textured consistency that enhances pasta, sandwiches, and grilled meats. Perfect for summer dinners or as a quick weeknight side, it captures the essence of Italian cooking. The rich olive oil binds the ingredients into a luxurious emulsion. Serve immediately for the best aroma, or store for later use. It’s a versatile condiment that transforms simple dishes into something special.

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Pesto

Author: chefs-mate Cuisine: Courses:
Difficulty: Beginner
Servings: 4 Calories: 33.2

Description

This classic Genovese pesto is a burst of fresh flavor, combining sweet pine nuts, peppery basil, and salty aged cheeses. The bright green sauce offers a creamy yet textured consistency that enhances pasta, sandwiches, and grilled meats. Perfect for summer dinners or as a quick weeknight side, it captures the essence of Italian cooking. The rich olive oil binds the ingredients into a luxurious emulsion. Serve immediately for the best aroma, or store for later use. It&# 226;ÂÂs a versatile condiment that transforms simple dishes into something special.

Ingredients

Directions

  1. In a mortar or food processor, combine pine nuts, garlic, basil leaves, and sea salt.
  2. Grind or pulse until the mixture forms a coarse paste.
  3. Add the grated Parmigiano-Reggiano and Pecorino Romano to the paste.
  4. Slowly drizzle in the olive oil while beating or blending until emulsified and smooth.
  5. Taste and adjust salt if necessary before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 33.2kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.9mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 2.1g9%
Sugars 1.5g
Protein 3.9g8%

* 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

For traditional texture, use a mortar and pestle. If using a food processor, pulse briefly to avoid overheating the basil, which can turn it brown.

To store, transfer pesto to a jar and cover the surface with a thin layer of olive oil to prevent oxidation. Refrigerate for up to a week or freeze for longer storage.

For a vegan version, omit the cheeses or substitute with nutritional yeast.

Keywords: basil, pesto, italian, pine nuts, garlic, parmesan, pecorino, olive oil, sauce, fresh, herb, condiment, pasta, genovese, summer
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