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🍲 Pesto I

Italian · 6 ingredients · 5 steps

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Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread before toasting. The word "pesto" derives from the Italian for pestle, pestello.

Pesto I
Pesto I — photograph by David Johnson [1], licensed CC BY-SA 3.0, from Wikimedia.
45 minutes3

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

  • 4 oz (100 g) fresh basil
  • About 8 oz (200 g) extra virgin olive oil
  • ⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
  • ¼ cup pine nuts or nut of choice (optional)
  • 4 cloves garlic
  • Freshly ground salt and pepper (to taste)

Method

  1. Preheat the oven to 425 °F (220 °C).
  2. If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
  3. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
  4. Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
  5. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
Where this came from. Adapted from Pesto I in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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