My appetite for Italy
My appetite for Italy
Pesto Sauce
Recipes by category
1/2 cup (125 ml) of extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy)
1 garlic clove, chopped (see Useful tips: Garlic)
3 cups (750 g) of fresh basil leaves (see Useful tips: Basil)
2 tbsp. (30 g) of pine nuts
3 tbsp. (45 g) of parmegiano reggiano
Ingredients (makes 1 cup):
In a skillet, lightly toast the pine nuts over medium heat (3-4 minutes: keep an eye on them, they burn quickly). Let cool.
In a mortar (or blender), crush garlic, basil, pine nuts, parmigiano and olive oil.
For pesto to last longer, keep refrigerated in an airtight jar and cover the pesto with a thin layer of olive oil after each use.
Important: never heat pesto, as heat alters its color and flavor.
If you are serving the pesto with pasta or gnocchi (Semolina gnocchi), garnish with grated parmigiano reggiano (see Useful tips: Parmigiano reggiano), a few basil leaves (see Useful tips: Basil) and drizzle extra virgin olive oil from Italy (see Useful tips: Olive oil from Italy).
Enjoy your meal!