Authentic Italian Pesto
Fresh basil pesto with pine nuts, garlic, and a mix of aged cheeses.
Equipment
- 1 Blender, mixer, or immersion blender
Ingredients
- 50 grams fresh basil leaves (about 2 cups loosely packed)
- 2 tbsp pine nuts
- 1-2 garlic clove (small, fresh)
- 60 ml olive oil extra virgin
- 30 grams Parmigiano Reggiano grated
- 20 grams Pecorino Romano grated
Instructions
- Wash and gently dry the basil leaves.
- In a mixer or with an immersion blender, blend basil, pine nuts, and garlic.
- While blending, slowly add the olive oil until it reaches a smooth, yet slightly textured consistency.
- Transfer to a bowl and stir in the grated cheeses.
- Taste and adjust salt if needed.
- Use immediately or store with a thin layer of oil on top in the fridge.
Notes
- Calorie count changes according to the pasta used.
- Keep it in the fridge to rest before serving. It lasts up to 2 days (with an oil layer on top)
- You can also store it in the freezer for up to 4 months.
Nutrition
Calories: 190kcal
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