Pesto

Method

1. 1

   Preparation of ingredients

2. 2

   Remove all the necessary ingredients at hand: fresh basil, grated parmesan, pine nuts, garlic pods, olive oil, salt and pepper. Rinse the basil carefully and gently dry with a clean cloth or absorbent paper.

3. 3

   Aromatic mixture

4. 4

   Place the basil leaves, pine gables and garlic pods peeled in a large mortar or in a blender bowl. Start crushing or mixing gently, then increase the intensity. Work on this base until you get a coarsely homogeneous and well perfumed dough.

5. 5

   Incorporating cheese

6. 6

   Add the grated parmesan to the preparation in several times while continuing to mix or stack the mixture. This step allows you to bring smoothness and taste to your pesto. Mix until the whole is well blended and the texture becomes denser.

7. 7

   Sauce emulsion

8. 8

   Pour olive oil gradually by stirring or mixing continuously in order to emulsify the preparation. Adjust the texture according to your tastes: if you want it more liquid, add a little more oil. Season with salt and pepper at your convenience to balance the flavours.

9. 9

   Rest and storage

10. 10

    Transfer the pesto into a sealed jar and smooth the surface. Cover it with a fillet of olive oil to prevent oxidation. Then store it in the refrigerator for at least 2 hours to allow flavors to develop fully before tasting.

Nutrition

calories

508

fatContent

48.4

fiberContent

1.4

sugarContent

1.2

sodiumContent

1.2

proteinContent

12.2

carbohydrateContent

4.7

saturatedFatContent

8.6

Indicative values from the source, for the original recipe.

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