recipe.exchange

Pesto I

@arecipe.bsky.social

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.

Total 00:45

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) (optional)
  • 4 cloves garlic
  • Freshly ground salt and pepper (to taste)

Instructions

  1. 1
    Preheat the oven to 425 °F (220 °C).
  2. 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. 3
    In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
  4. 4
    Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
  5. 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.
Category
Side Dishes
Cuisine
Italian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pesto_I