Pesto I

Name: Pesto I
Total time: 45 min
Ingredients: 4 oz (100 g) fresh basil; About 8 oz (200 g) extra virgin olive oil; ⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.; ¼ cup pine nuts or nut of choice (optional); 4 cloves garlic; Freshly ground salt and pepper (to taste)

Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).

45 min

Ingredients

4 oz (100 g) fresh basil
About 8 oz (200 g) extra virgin olive oil
⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
¼ cup pine nuts or nut of choice (optional)
4 cloves garlic
Freshly ground salt and pepper (to taste)

Steps

Preheat the oven to 425 °F (220 °C).
If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.

More recipes with basil, parmesan or garlic

Adapted from “Pesto I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.