How to make Italian Basic Pesto Sauce
Pesto sauce is basic Italian sauce made from basil, pine nuts, parmesan cheese, olive oil, garlic. Walnuts are widely substituted with pine nuts and pesto sauce is widely used in many Italian dishes.
Ingredients
- 2 cup Basil Leaves
- 1/4 cup pine nuts Walnuts can be used
- 3-4 Garlic cloves
- Salt to taste
- 1/4 cup Parmesan Cheese Grated
- 1/4 cup Extra Virgin Olive Oil plus more if needed
- 1 tsp Lemon juice
Instructions
Authentic Method - Mortar and pestle
- Crush garlic with a pinch of salt using a mortar and pestle👉 This creates a smooth base
- Add pine nuts and Grind until creamy and slightly thick
- Add basil leaves gradually and crush in circular motion👉 Don’t rush - this is where flavor builds , Mix in grated Parmesan.
- Slowly drizzle and mix until silky but slightly textured
- Add salt and lemon juice and the final texture should be coarse not puree.
Blender or Food processor method
- Add all the ingredients in the jar of a food processor and pulse to blend everything.Keep in mind to not make a paste of the ingredients.
- In between blending, keep scraping the sides of the blender using a spatula.Add some more olive oil if required while blending.
- It is best to use pesto freshly made but you can store it in an airtight container for up to 2 days.
Notes
Pine nuts is traditionally used but can be substituted with walnuts or cashewnuts.
Use olive oil as per the required blending.
Do not use over powered blending because the pesto sauce is coarse and not paste.
Traditionally made with parmesan cheese if not available you can skip it.
Use olive oil as per the required blending.
Do not use over powered blending because the pesto sauce is coarse and not paste.
Traditionally made with parmesan cheese if not available you can skip it.
Nutrition
Serving: 25g | Calories: 193kcal | Carbohydrates: 2.6g | Protein: 3.7g | Fat: 19.9g | Saturated Fat: 3.1g | Cholesterol: 4mg | Sodium: 350mg | Potassium: 100mg | Fiber: 0.6g | Sugar: 0.4g | Iron: 5mg