Pesto
HB-7896 · Hand-built original · American-Italian
A basil pesto of toasted pine nuts, parmesan and garlic, blitzed while olive oil is poured in slowly until the sauce reaches the consistency you want.
American-ItalianCondiments, Pasta10 minServes 1513 kcalVegetarianGluten-freeEgg-freeDiabeticHigh Fiber
Main ingredient: nuts
Servings:1quantities adjust to match
Ingredients
- 2 tablespoons pine nuts
- 2 cups / 2oz fresh basil leaves ((tightly pack measuring cup, Note 1))
- 1/2 cup parmesan, (finely grated (tightly pack the cup))
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1 garlic clove, small)
- 7 tbsp extra virgin olive oil, best quality)
Method
- Heat a small skillet over medium-high heat with no oil in it, add the pine nuts and toast them until they turn light brown, then tip them out at once and let them cool slightly.
- Put the basil leaves, parmesan, salt, black pepper and the garlic clove in a food processor or blender with the cooled pine nuts and blitz until everything is finely chopped.
- With the motor running, pour the olive oil in slowly through the feeder tube and keep blitzing until the pesto is smooth, or stop earlier if you prefer a chunkier sauce, adding a touch more oil if it needs help coming together.
- Scrape the finished pesto into a clean jar or container, smooth its surface and keep it covered in the fridge, where the basil stays greenest away from the air.
Prep: 10 min · Total: 10 min
Nutrition (per serving, where published)
513 kcalCalories
34.5 gProtein
25 gCarbs
35.2 gFat
22.5 gSaturates
9 gFibre
1.4 gSugars
894 mgSodium
44 mgCholesterol
1698 mgPotassium
1288 mgCalcium
16.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data