30g
1piece
50g
50g
115ml
10ml
0.25tsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 50g | — | — | |
| 4 | | 50g | — | — | |
| 5 | | 115ml | — | — | |
| 6 | | 10ml | — | — | |
| 7 | | 0.25tsp | — | — | |
| 8 | | 0.25tsp | — | — |
Tip the pine nuts into a dry small frying pan.
Pine nuts · 30 g
Toast the pine nuts over a medium heat, stirring frequently, until golden all over.
Remove the pan from the heat and leave the pine nuts to cool completely.
Press the flat of a knife onto the garlic clove to loosen the skin, then strip the skin away and discard it.
Garlic clove · 1 piece
Roughly chop the peeled garlic clove into small irregular pieces.
Finely grate the Parmesan into a small bowl.
Parmesan · 50 g
Add the basil leaves to the blender.
Basil leaves · 50 g
Add the cooled toasted pine nuts to the basil leaves in the blender.
Add the grated Parmesan to the pine nut and basil leaf mixture in the blender.
Add the roughly chopped garlic to the Parmesan and pine nut mixture in the blender.
Blend the garlic, Parmesan, pine nuts and basil together until a coarse paste forms.
Pour the extra-virgin olive oil into the pesto base in the blender.
Extra-virgin olive oil · 100 mlBlend the mixture again until smooth and vibrant green.
Add the lemon juice to the pesto in the blender.
Lemon juice · 10 mlAdd the salt to the pesto with lemon juice.
Salt · 0.25 tspAdd the black pepper to the pesto with lemon juice and salt.
Ground black pepper · 0.25 tspBlend the seasoned pesto briefly to combine everything evenly.
Pour and scrape the seasoned pesto into a clean jar.
Spoon the extra-virgin olive oil over the surface of the pesto in the jar; it keeps the top from darkening.
Extra-virgin olive oil · 15 ml
Secure the lid tightly on the jar.
Put the jar in the refrigerator.
Chill the covered pesto for at least 30 minutes before serving. Keep it in the fridge and use it within 3 days, or freeze it in portions.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 30 g | | Tip the pine nuts into a dry small frying pan.⏱ 5sResultPine nuts |
| 2 | — | | Toast the pine nuts over a medium heat, stirring frequently, until golden all over.⏱ 3 minResultToasted pine nuts |
| 3 | — | | Remove the pan from the heat and leave the pine nuts to cool completely.⏱ 5 minResultCooled toasted pine nutsused in step 8 |
| 4 | 1 piece | | Press the flat of a knife onto the garlic clove to loosen the skin, then strip the skin away and discard it.⏱ 20sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Roughly chop the peeled garlic clove into small irregular pieces.⏱ 30sResultChopped garlicused in step 10 |
| 6 | 50 g | | Finely grate the Parmesan into a small bowl.⏱ 2 minResultGrated parmesanused in step 9 |
| 7 | 50 g | | Add the basil leaves to the blender.⏱ 20sResultBasil leaves |
| 8 | Cooled toasted pine nutsstep 3 | | Add the cooled toasted pine nuts to the basil leaves in the blender.⏱ 20sResultBasil leaves and cooled toasted pine nuts |
| 9 | Grated parmesanstep 6 | | Add the grated Parmesan to the pine nut and basil leaf mixture in the blender.⏱ 20sResultBasil leaves and cooled toasted pine nuts and grated parmesan |
| 10 | Chopped garlicstep 5 | | Add the roughly chopped garlic to the Parmesan and pine nut mixture in the blender.⏱ 20sResultBasil leaf and cooled toasted pine nut mixture |
| 11 | — | | Blend the garlic, Parmesan, pine nuts and basil together until a coarse paste forms.⏱ 1 minResultPesto base |
| 12 | 100 ml | | Pour the extra-virgin olive oil into the pesto base in the blender.⏱ 30sResultPesto base and extra-virgin olive oil |
| 13 | — | | Blend the mixture again until smooth and vibrant green.⏱ 1 minResultPesto |
| 14 | 10 ml | | Add the lemon juice to the pesto in the blender.⏱ 15sResultPesto and lemon juice |
| 15 | 0.25 tsp | | Add the salt to the pesto with lemon juice.⏱ 15sResultPesto and lemon juice and salt |
| 16 | 0.25 tsp | | Add the black pepper to the pesto with lemon juice and salt.⏱ 15sResultPesto and lemon juice mixture |
| 17 | — | | Blend the seasoned pesto briefly to combine everything evenly.⏱ 30sResultSeasoned pesto |
| 18 | Seasoned pestostep 17 | | Pour and scrape the seasoned pesto into a clean jar.⏱ 30sResultSeasoned pesto |
| 19 | 15 ml | | Spoon the extra-virgin olive oil over the surface of the pesto in the jar; it keeps the top from darkening.⏱ 30sResultSeasoned pesto and extra-virgin olive oil |
| 20 | — | | Secure the lid tightly on the jar.⏱ 15s |
| 21 | — | | Put the jar in the refrigerator.⏱ 10sResultSeasoned pesto and extra-virgin olive oil |
| 22 | — | | Chill the covered pesto for at least 30 minutes before serving. Keep it in the fridge and use it within 3 days, or freeze it in portions.⏱ 30 minResultBasil Pesto |
| Total Time | 49 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 536kcal | |
| 9g | |
| 55g | |
| 10g | |
| 4g | |
| 0.6g | |
| 0.9g | |
| 464mg |
Vibrant basil sauce with pine nuts, parmesan and lemon juice, aromatic pesto.
What you’ll doYou will toast pine nuts, prepare garlic and grate Parmesan, then blend them with basil into a coarse paste before streaming in olive oil. Lemon juice, salt and pepper go in last, and the pesto is sealed in a jar under a layer of oil and chilled.
