Basil Pesto

Basil Pesto

Pesto – according to wikipedia, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil  leaves, parmigiana-reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil.

Pesto also means anything that is made by pounding. Traditionally pesto is made by crushing all the ingredients in the mortar and pestle. It gives a nice aroma, texture and taste to the sauce.

I have made pesto in the mini food processor. The sauce should be grounded coarse. The basil, garlic, and nuts are all processed together and then Parmesan cheese is added to it. The olive oil is gradually added while churning the ingredients. The pesto is then filled in an air tight jar and covered with a layer of extra virgin olive oil. Pesto can be refrigerated for a week and can be frozen for later use.

Pesto is commonly used in pastas. Besides, it can be used in salads, rice, sandwiches or garlic pesto bread. I have made whole wheat garlic pesto bread and it was very awesome. You can check my recipe by just clicking whole wheat garlic pesto bread. Try to keep this sauce handy at home and use it in different preparations.  The pine nuts are a bit costly and are not available at many places. So you can use walnuts, cashewnuts or almonds instead. Walnuts will give almost the same taste.

Basil Pesto
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Basil Pesto

A recipe made by grinding together basil, garlic, pine nuts, parmesan cheese and olive oil.
Course accompaniments
Cuisine Italian
Keyword basil, chutney, pesto, pinenuts, spread
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 bowl
Calories 347kcal

Ingredients

  • 2 cups basil fresh basil leaves clean and washed
  • 40 gm pine nuts this will be around 1/4 cup
  • 3 clove garlic
  • 5 tbsp virgin olive oil
  • 60 gm Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp black pepper powder
  • salt as per taste

Instructions

  • In a food processor or mixer jar put together basil, pine nuts, garlic, lemon, black pepper, salt and a tablespoon of oliveoil.
    Basil Pesto
  • Basil Pesto
  • Grind them together adding olive oil at a little interval.
    Basil Pesto
  • Add cheese and a little olive oil and blend well.
    Basil Pesto
  • Pesto is ready.
  • Drizzle olive oil and serve.
    Basil Pesto

Notes

If you do not get pine nuts use walnuts, almonds or cashewnuts.
Store the pesto in airtight jar with a layer of olive oil on top.
It will stay good for a week when refrigerated and can be frozen for further use.

Nutrition

Calories: 347kcal | Carbohydrates: 26g | Protein: 13g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 23mg | Potassium: 2266mg | Fiber: 19g | Sugar: 2g | Vitamin A: 25100IU | Vitamin C: 132mg | Calcium: 720mg | Iron: 15.8mg

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