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
Scale
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
