Easy Pesto Recipe
Introduction
This easy pesto recipe offers a fresh, flavorful sauce perfect for pasta, sandwiches, or as a dip. Made with basil, nuts, and parmesan, it comes together quickly with simple ingredients.
Ingredients
- 50g pine nuts or cashews
- Large bunch of basil, leaves picked
- 50g parmesan or vegetarian alternative
- 1 garlic clove, chopped
- 100ml olive oil
Instructions
- Step 1: Toast the nuts in a pan over low heat until golden and fragrant, then remove from heat.
- Step 2: Place the toasted nuts, basil leaves, parmesan, and chopped garlic into a mini chopper or pestle and mortar.
- Step 3: Blitz or pound the ingredients together while gradually adding olive oil until you reach a rough, slightly textured sauce.
Tips & Variations
- For a nuttier flavor, lightly toast the pine nuts or cashews before adding them.
- Try walnuts or almonds if you want a different nutty twist.
- If you prefer a smoother pesto, blend for longer or add more olive oil.
- Substitute parmesan with a vegetarian alternative or nutritional yeast for a vegan option.
Storage
Store pesto in an airtight container in the fridge for up to three days. To help prevent discoloration, pour a thin layer of olive oil on top before sealing. Reheat gently or enjoy cold as a sauce or spread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze pesto?
Yes, pesto freezes well. Portion it into ice cube trays or small containers, then thaw as needed. Note that the texture may change slightly after freezing.
What can I use if I don’t have a mini chopper or pestle and mortar?
You can use a food processor or blender to combine the ingredients. Just pulse gently to avoid over-processing into a paste.
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Easy Pesto Recipe
- Total Time: 15 minutes
- Yield: Makes approximately 150ml pesto 1x
- Diet: Vegetarian
Description
This easy pesto recipe combines toasted pine nuts or cashews with fresh basil, parmesan, garlic, and olive oil to create a vibrant and versatile sauce. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled vegetables, this homemade pesto brings fresh Italian flavors to your kitchen with minimal effort.
Ingredients
Ingredients
- 50g pine nuts or cashews
- Large bunch of basil, leaves picked (about 40g)
- 50g parmesan or vegetarian alternative, grated
- 1 garlic clove, chopped
- 100ml olive oil
Instructions
- Toast the Nuts: Place the pine nuts or cashews in a dry pan over low heat. Toast them gently, stirring frequently, until they are golden and fragrant, about 3-5 minutes. Be careful not to burn them.
- Combine Ingredients: Transfer the toasted nuts to a mini chopper or food processor. Add the fresh basil leaves, grated parmesan or vegetarian alternative, and chopped garlic clove.
- Blend the Pesto: Blitz the mixture while slowly drizzling in the olive oil until you achieve a rough, chunky sauce consistency. Alternatively, pound all ingredients together using a large pestle and mortar for a more rustic texture.
- Store Appropriately: Transfer the pesto to a clean jar or airtight container. It will keep in the refrigerator for up to three days. Stir before use as the oil may separate.
Notes
- You can substitute pine nuts with cashews for a milder, creamier pesto flavor.
- Use vegetarian parmesan alternatives to keep the recipe vegetarian friendly.
- For longer storage, pesto can be frozen in ice cube trays and thawed as needed.
- If you don’t have a mini chopper or food processor, a pestle and mortar works well for traditional preparation.
- Adjust garlic and cheese quantities according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto, easy pesto, basil sauce, Italian sauce, homemade pesto, pine nuts pesto, cashew pesto, vegetarian sauce
