Homemade Pesto Sauce Recipe
Pesto, derived from the Italian word ‘pestare’ meaning to pound or crush, is a sauce that originates from Genoa, Italy. This classic sauce is traditionally made of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese like Parmigiano-Reggiano, and olive oil, all blended together. Each ingredient stands out, yet marries beautifully with the others, creating a sauce that's versatile, flavorful, and evocative of Mediterranean summers.
Ingredients
- 60 grams basil
- 50 grams toasted pine nuts
- 60 grams parmesan cheese
- 2 garlic minced
- 120 ml olive oil
- Salt to taste
- Black pepper to taste
- 20 grams lemon juice
Instructions
Preparation
- Basil Prep: Gently wash the basil leaves under cold running water. Lay them on a kitchen towel or paper towel and pat them dry to ensure there's no moisture left.
- Garlic Prep: Peel the garlic cloves and mince them finely.
- Cheese Grating: Ensure the Parmesan cheese is finely grated. If you've got a block of Parmesan, use a fine grater to achieve the right consistency.
Cooking
- Toasting Pine Nuts: On a medium flame, heat a small pan. Add the pine nuts and toast them until they're golden and fragrant. This usually takes about 3-5 minutes. Make sure to shake the pan or stir the nuts occasionally to prevent burning. Once toasted, remove from heat and allow them to cool.
- Blending: In a food processor, combine the fresh basil, minced garlic, and toasted pine nuts. Pulse until coarsely chopped.
- Adding Cheese: Incorporate the grated Parmesan cheese into the food processor and pulse again to combine.
- Olive Oil: While the food processor is running, slowly add the extra virgin olive oil in a steady stream until the pesto reaches your desired consistency.
- Seasoning: Stop the processor and season your pesto with salt, black pepper, and fresh lemon juice. Pulse again to mix the seasoning thoroughly.
- Taste Test: Before finalizing, taste the pesto. Adjust salt, pepper, or lemon juice if needed.
Equipment Used for This Recipe
Notes & Tips
- Toasting pine nuts is crucial as it elevates their flavor, making the pesto richer in taste. However, always be vigilant when toasting as pine nuts can burn easily.
- Traditional pesto doesn't include lemon juice, but it adds a fresh zing and can help in preserving the vibrant green color of the sauce.
- If you plan to store the pesto, ensure it's kept in an airtight container in the fridge. Drizzling a thin layer of olive oil on the top can help in preventing oxidation, keeping it green and fresh. Consume within a week for the best flavor.
- Walnuts can be used as a substitute for pine nuts if you prefer a different nutty flavor or if pine nuts are not available.
- Choosing herbs: You can replace basil leaves with fresh parsley or thyme.
- Nuts Free Recipe: Replace nuts with 3 tbsp of romano cheese in the recipe.
- Storage: If stored well, it can last up to a week in a refrigerator and up to 3 months in a freezer.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Homemade Pesto Sauce Recipe
Amount per Serving
Calories
198
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
7
mg
2
%
Sodium
132
mg
6
%
Potassium
79
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.4
g
2
%
Sugar
0.3
g
0
%
Protein
3
g
6
%
Vitamin A
463
IU
9
%
Vitamin B1
0.03
mg
2
%
Vitamin B2
0.05
mg
3
%
Vitamin B3
0.4
mg
2
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.03
mg
2
%
Vitamin B12
0.1
µg
2
%
Vitamin C
3
mg
4
%
Vitamin D
0.04
µg
0
%
Vitamin E
3
mg
20
%
Vitamin K
43
µg
41
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
Magnesium
23
mg
6
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.