Pesto sauce, originating from Genoa in Northern Italy, is a timeless classic that embodies the simplicity and bold flavors of Italian cuisine. Made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, this vibrant green sauce is a staple in Italian households. It’s loved for its versatility, as it can elevate pasta, sandwiches, grilled vegetables, or even serve as a dip. This recipe will guide you through creating a silky, aromatic pesto that tastes like it was made in an Italian kitchen.
Origin and Story
The name « pesto » comes from the Italian word « pestare, » meaning « to pound, » which refers to the traditional method of making pesto using a mortar and pestle. This rustic preparation ensures a creamy consistency while preserving the integrity of each ingredient. Originating in Genoa, pesto was historically made with local Ligurian basil and served with pasta, particularly trofie or trenette, alongside boiled potatoes and green beans. Over the years, pesto has gained international fame green beans. Over the years, pesto has gained international fame for its rich, herbaceous flavor
Ingredients
2 cups fresh basil leaves (packed)
2–3 cloves garlic (minced)
1/4 cup pine nuts (toasted for added flavor)
1/2 cup Parmesan cheese (grated)
1/2 cup extra virgin olive oil (plus more for consistency)
1/2 tsp salt
1/4 tsp freshly ground black pepper
Optional: A squeeze of lemon juice for brightness
Instructions
Prepare the Basil
- Wash the basil leaves thoroughly and pat them dry using a clean kitchen towel or paper towel to avoid excess moisture.
Toast the Pine Nuts
- In a dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant. Stir frequently to prevent burning. Set aside to cool.
Blend Ingredients
- In a food processor, combine the basil leaves, garlic, and toasted pine nuts. Pulse a few times to break them down into smaller pieces
Add Cheese and Seasoning
- Add the Parmesan cheese, salt, and pepper. Pulse again to combine.
Incorporate Olive Oil
- While the food processor is running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. You can add more olive oil for a thinner sauce.
Taste and Adjust
- Taste the pesto and adjust the seasoning as needed. Add a squeeze of lemon juice for a fresh, zesty note if desired.
Serve or Store
- Use immediately or transfer the pesto to a clean jar. To store, drizzle a thin layer of olive oil over the top to prevent oxidation and refrigerate for up to a week.
Notes
Nut Alternatives: If pine nuts are unavailable, use walnuts or almonds for a slightly different flavor.
Vegan Option: the Parmesan cheese with nutritional yeast for a plant-based pesto.
Pesto with a Twist: Add sun-dried tomatoes for a unique variation or arugula for a peppery bite.
Storage Tip: Freeze pesto in ice cube trays for portioned servings that last up to three months.
Nutritional Information (Per Serving)
Calories: 150
Fat: 15g
Protein: 2g
Carbohydrates: 2g
Fiber: 1g
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