Homemade Pesto – Authentic and Easy Italian Recipe
Homemade pesto is a delicious Italian sauce that pairs wonderfully with pasta, grilled meats, roasted vegetables, or even sandwiches. Made with fresh, high-quality ingredients, it is far superior to store-bought versions. Follow this simple recipe to create authentic and flavorful pesto!
Ingredients
- 2 cups of packed fresh basil leaves (about 60g)
- 2 cloves of garlic, finely chopped
- 100g of Parmigiano Reggiano, freshly grated
- 50g of pine nuts, lightly toasted
- 125ml of high-quality olive oil
- Salt and pepper, to taste
Instructions
Prepare the ingredients
- Rinse and dry the basil leaves with a paper towel.
- Finely chop the garlic.
- Grate the Parmigiano Reggiano.
- Lightly toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring constantly.
Blend the ingredients
- In a blender or mortar, add the basil, chopped garlic, toasted pine nuts, and grated cheese.
- Blend or crush until a homogeneous texture is obtained.
Add the olive oil
- Slowly drizzle in the olive oil while blending to achieve a smooth, creamy consistency.
- Season with salt and pepper to taste.
Storage and serving
- Transfer the pesto to an airtight jar.
- Cover with a thin layer of olive oil to preserve freshness.
- Store in the refrigerator for up to one week.
Recipe You Might Enjoy
To complement your homemade pesto, consider this delightful recipe:
Homemade Pesto Pasta – Easy, Quick, and Delicious Recipe
A simple recipe to enjoy your pesto with fresh pasta.
👉 Homemade Pesto Pasta – Easy, Quick, and Delicious Recipe
Ingredient Substitutions
- Basil → Replace with arugula or parsley for an interesting variation.
- Pine nuts → Substitute with almonds, cashews, or hazelnuts.
- Parmigiano Reggiano → Use Pecorino Romano for a stronger flavor.
- Garlic → If garlic is too strong, use roasted garlic for a milder taste.
- Olive oil → Swap with walnut oil or avocado oil for a unique touch.
Tips and Tricks
- Don’t over-blend: Excessive blending can heat the basil and alter its flavor.
- Add oil gradually: This helps achieve a creamy, well-emulsified texture.
- Use high-quality ingredients: A good Parmigiano Reggiano and extra virgin olive oil make all the difference.
- Store under a layer of oil: This prevents oxidation and keeps the pesto bright green.
- Freeze in small portions: Pesto can be frozen in ice cube trays for easy future use.
Frequently Asked Questions (FAQ)
1. Can I use a blender instead of a mortar?
Yes, but using a mortar gives a more rustic texture and enhances the flavors.
2. How can I make pesto last longer?
Add a thin layer of olive oil on top and store it in the fridge. For even longer storage, freeze it in an ice cube tray.
3. Can I make pesto without cheese?
Yes, you can substitute cheese with nutritional yeast for a vegan version.
4. Why does my pesto turn brown?
Oxidation is the cause. To prevent this, use fresh basil and store the pesto with a layer of olive oil on top.
Homemade Pesto Recipe: An Italian Classic
Homemade pesto is a delicious Italian sauce that pairs wonderfully with pasta, grilled meats, roasted vegetables, or even sandwiches. Made with fresh, high-quality ingredients, it is far superior to store-bought versions. Follow this simple recipe to create authentic and flavorful pesto!
Ingredients
- 2 cups of packed fresh basil leaves 60g
- 2 cloves of garlic finely chopped
- 100 g of Parmigiano Reggiano freshly grated
- 50 g of pine nuts lightly toasted
- 125 ml of high-quality olive oil
- Salt and pepper to taste
Instructions
- Rinse and dry the basil leaves.
- Finely chop the garlic, grate the cheese, and toast the pine nuts in a dry pan for 2-3 minutes.
- In a blender or mortar, combine the basil, garlic, toasted pine nuts, and grated cheese. Blend until smooth.
- Slowly drizzle in the olive oil while blending until a creamy consistency is achieved.
- Season with salt and pepper to taste.
- Transfer to an airtight jar, cover with a thin layer of olive oil, and store in the refrigerator for up to a week
Video
Notes
Ingredient Substitutions
- Basil → Replace with arugula or parsley for an interesting variation.
- Pine nuts → Substitute with almonds, cashews, or hazelnuts.
- Parmigiano Reggiano → Use Pecorino Romano for a stronger flavor.
- Garlic → If garlic is too strong, use roasted garlic for a milder taste.
- Olive oil → Swap with walnut oil or avocado oil for a unique touch.
Tips and Tricks
- Don’t over-blend: Excessive blending can heat the basil and alter its flavor.
- Add oil gradually: This helps achieve a creamy, well-emulsified texture.
- Use high-quality ingredients: A good Parmigiano Reggiano and extra virgin olive oil make all the difference.
- Store under a layer of oil: This prevents oxidation and keeps the pesto bright green.
- Freeze in small portions: Pesto can be frozen in ice cube trays for easy future use.
Frequently Asked Questions (FAQ)
- Can I use a blender instead of a mortar?
Yes, but using a mortar gives a more rustic texture and enhances the flavors. - How can I make pesto last longer?
Add a thin layer of olive oil on top and store it in the fridge. For even longer storage, freeze it in an ice cube tray. - Can I make pesto without cheese?
Yes, you can substitute cheese with nutritional yeast for a vegan version.
Oxidation is the cause. To prevent this, use fresh basil and store the pesto with a layer of olive oil on top.
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