Sadhna Bhunia
Pesto is a classic Italian sauce bursting with fresh basil flavor and nutty Parmesan. This simple homemade version requires just a few ingredients and is perfect for pasta, sandwiches, or as a dip.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic, minced
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (optional)
Instructions
Step 1: Toast the Pine Nuts
- Heat a small dry skillet over medium heat.
- Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until they’re golden and fragrant. Remove from heat and let cool.
Step 2: Blend the Ingredients
- In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic.
- Pulse a few times until the ingredients are roughly combined.
Step 3: Add the Olive Oil
- With the food processor running, slowly drizzle in the olive oil.
- Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Step 4: Season
- Add salt and pepper to taste.
- Blend briefly to combine.
Step 5: Serve or Store
- Use immediately on pasta, sandwiches, or as a dip.
- To store, transfer to an airtight container. Cover the surface of the pesto with a thin layer of olive oil to prevent browning. Refrigerate for up to 1 week or freeze for up to 3 months.
Tips for the Best Pesto
- Fresh Basil: Use fresh, vibrant basil leaves for the best flavor.
- Nut Substitutes: If pine nuts are unavailable, walnuts, almonds, or cashews work well.
- Cheese Choices: Parmesan can be swapped with Pecorino Romano for a sharper flavor.
- Blender Alternative: If you don’t have a food processor, you can use a mortar and pestle for a more rustic texture.
Nutrition Facts (Per Tablespoon)
- Calories: 90 kcal
- Protein: 2g
- Carbohydrates: 1g
- Fat: 9g
- Fiber: 0.5g
This homemade pesto is fresh, flavorful, and versatile. Give it a try to elevate your dishes with an authentic Italian touch!
