Gastronomixs

Pesto

Pesto or Pesto alla Genovese originates from Genoa. This is a classic Italian sauce traditionally prepared with mortar and pestle. This Italian sauce is made from basil, garlic, pine nuts, Parmesan cheese, olive oil, and salt. Traditionally, pesto is used only in pasta dishes, but these days it is also being used more often on bread or toast. Pesto can also be used in starters, such as carpaccio or in vegetable preparations. 

Makes 700g.

Pesto

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

basil

2

cloves

garlic

50

g

pine nuts, toasted

100

g

Parmesan cheese

300

ml

extra virgin olive oil

As needed:

 

salt

Preparation method

  • Finely grind together the basil, garlic, roasted pine nuts, and Parmesan cheese with a mortar and pestle or in a food processor.
  • Add the olive oil drop by drop until you have an emulsion.
  • Season the sauce to taste with the salt.

Serving suggestions

  • As a sauce for a pasta dish.
  • As a dressing for a salad with carpaccio or grilled vegetables.
  • Delicious served with bread or toast.

Previous page