Pesto

Edward Espinoza
Pesto, the most typical Genovese sauce, is made with basil, olive oil, parmesan, and garlic. It has a very vibrant color and the consistency of a thick, homogeneous vinaigrette. This allows for numerous variations by simply changing the nuts or cheese.
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Ingredients
4
Servings
  • 50 grams basil
  • 2 cloves garlic
  • 50 grams pine nuts, and walnut
  • 6 tablespoons olive oil
  • 50 grams Parmesan cheese, grated
  • salt
  • ground black pepper
Preparation
10 mins
0 mins
Low
  • Place the basil, garlic, pine nuts, and walnuts in the blender or food processor and blend until you obtain a paste.
  • While stirring, add the olive oil in a thin stream to achieve a smooth mixture.
  • Add the grated cheese and process for a few seconds. Season with salt and pepper to taste.
  • The pesto can be stored in a sealed jar in the refrigerator for up to 2 weeks. If necessary, cover with a little more olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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