1/1 Photo of Pesto
There is nothing better than making your own Pesto sauce. Cook time reflects the time it takes to make it by hand, if using a food processor it will only take 10 to 15 minutes.
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- 1Holding the basil by it's stalks, gently swish the leaves in a bowl of cold water.
- 2Pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
- 3Now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
- 4If using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
- 5Salt will be your friend at this stage; it's grittiness helps you with the pounding.
- 6Once you have the leaves gently but reasonably mushed, add the oil.
- 7Begin to pour in the oil slowly and stir until you have a smooth creamy texture.
- 8Now work in the garlic, add just enough so that it can be tasted without being over powering.
- 9Tip in the pinenuts and cheese and blend in these.
- 10Keep going until the mixture is smooth and no longer stringy.
- 11Season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.
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Nutritional Facts for Pesto
Serving Size: 1 (317 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 200.5
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 2.7 g
- Cholesterol 3.5 mg
- Sodium 63.2 mg
- Total Carbohydrate 3.6 g
- Dietary Fiber 1.8 g
- Sugars 0.5 g
- Protein 4.0 g
The following items or measurements are not included: