Pesto sauce is traditionally from Italy and made from Basil, Garlic, Parmesan Cheese, Pine Nut and Olive oil. It is rich, creamy and ideal for sandwiches, pastas and pizzas.
It is a rather versatile sauce, and is super easy to adapt and modify.
Makes 1 cup
2.5 cups Fresh Basil Leaves
1/2 cup Grated Parmesan cheese
3-4 Cloves Garlic
1/3 cup Pine Nuts/ Walnut/ Almond
1/4-1/2 cup Olive Oil
Salt and Pepper
- In a blender, blend together the nuts, basil and garlic.
- Once a rough chopped mass is formed, blend in the parmesan cheese in a batch of 3.
- Pour in the Olive Oil in a slow steady stream, while continuously blending on a slow speed.
- Once a chunky sauce consistency is achieved, stop blending. Transfer the sauce into a bowl. Season with salt and pepper to taste.
- As mentioned in the recipe as well, feel free to use a nut you prefer. Different nuts give different flavour profiles and thus, can help provide variation.
- One can play around with flavours by adding Fresh Mango, Sun-dried Tomato, Miso, Chili paste etc.
- If you would like to store the pesto for a longer duration, skip adding the parmesan cheese and use only a 1/4 cup of Olive oil. By omitting Parmesan (dairy), the shelf life increases. Pesto can be stored in the fridge for up to 1.5 weeks and in the freezer for up to 1 month.