Basil Pesto
Vibrant basil sauce with pine nuts, parmesan and lemon juice, aromatic pesto.
TOTAL TIME
49 min
ACTIVE TIME
12 min
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Ingredients0/8
Ingredients8 items · 4 servings
1Pine nuts30g
2Garlic clove1clove
3Parmesan50g
4Basil leaves50g
5Extra virgin olive oil115ml
6Lemon juice10ml
7Salt0.25tsp
8Black pepper0.25tsp
| # | Product | Quantity | Unit | Notes | State | |
|---|---|---|---|---|---|---|
| 1 | 30 | g | — | — | ||
| 2 | 1 | clove | — | — | ||
| 3 | 50 | g | — | — | ||
| 4 | 50 | g | fresh | — | ||
| 5 | 115 | ml | — | — | ||
| 6 | 10 | ml | — | — | ||
| 7 | 0.25 | tsp | — | — | ||
| 8 | 0.25 | tsp | freshly ground | — |
Tools7 items
Procedure20 steps
1
the pine nuts → until golden — stirring frequently
Pine nuts · 30 g
⏱ 3 min
2
3
a garlic clove
Garlic clove · 1 clove
⏱ 20s
4
5
6
the basil leaves to the food processor
Basil leaves · 50 g
⏱ 20s
7
the cooled toasted pine nuts from the frying pan to the food processor
⏱ 20s
8
9
10
the basil and garlic mixture → until coarsely broken down — pulse mode
⏱ 1 min
11
the extra virgin olive oil to the food processor → in a steady stream with processor running
Extra virgin olive oil · 100 ml
⏱ 30s
12
the pesto base → until a smooth paste forms
⏱ 1 min
13
lemon juice
Lemon juice · 10 ml
⏱ 15s
14
the salt to the food processor
Salt · 0.25 tsp
⏱ 15s
15
black pepper
Black pepper · 0.25 tsp
⏱ 15s
16
the seasoned pesto → pulse briefly, then taste and adjust seasoning as needed
⏱ 30s
17
18
the extra virgin olive oil → thin layer over the surface to seal
Extra virgin olive oil · 15 ml
⏱ 30s
19
the sealed pesto with the lid
⏱ 15s
20
the covered pesto at the refrigerator → until needed
Result · Basil Pesto⏱ 30 min
Total Time49 min
| # | Product | Quantity | Unit | Tool / Setting | Time / °C | Instruction |
|---|---|---|---|---|---|---|
| 1 | 30 | g | 3 min | the pine nuts → until golden — stirring frequently | ||
| 2 | — | — | — | 5 min | the toasted pine nutsResult · Cooled toasted pine nuts · used in step 7 | |
| 3 | 1 | clove | 20s | a garlic clove | ||
| 4 | Peeled garlic clovestep 3 | — | — | 30s | the peeled garlic cloveResult · Roughly chopped garlic · used in step 9 | |
| 5 | 50 | g | 2 min | the parmesanResult · Grated Parmesan · used in step 8 | ||
| 6 | 50 | g | 20s | the basil leaves to the food processor | ||
| 7 | Cooled toasted pine nutsstep 2 | — | — | 20s | the cooled toasted pine nuts from the frying pan to the food processor | |
| 8 | Grated Parmesanstep 5 | — | — | 20s | the grated Parmesan to the food processor | |
| 9 | Roughly chopped garlicstep 4 | — | — | 20s | the roughly chopped garlic to the food processor | |
| 10 | — | — | — | 1 min | the basil and garlic mixture → until coarsely broken down — pulse mode | |
| 11 | 100 | ml | 30s | the extra virgin olive oil to the food processor → in a steady stream with processor running | ||
| 12 | — | — | — | 1 min | the pesto base → until a smooth paste forms | |
| 13 | 10 | ml | 15s | lemon juice | ||
| 14 | 0.25 | tsp | 15s | the salt to the food processor | ||
| 15 | 0.25 | tsp | 15s | black pepper | ||
| 16 | — | — | — | 30s | the seasoned pesto → pulse briefly, then taste and adjust seasoning as needed | |
| 17 | Seasoned pestostep 16 | — | — | 30s | the seasoned pesto from the food processor into the jar | |
| 18 | 15 | ml | 30s | the extra virgin olive oil → thin layer over the surface to seal | ||
| 19 | — | — | — | 15s | the sealed pesto with the lid | |
| 20 | Covered pestostep 19 | — | — | 30 min | the covered pesto at the refrigerator → until neededResult · Basil Pesto | |
| Total Time | 49 min | |||||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 364kcal | |
| 6g | |
| 38g | |
| 7g | |
| 2g | |
| 0.5g | |
| 0.6g | |
| 212mg |
Ingredients0/8
Tools0/0
Recipe
Basil Pesto
Vibrant basil sauce with pine nuts, parmesan and lemon juice, aromatic pesto.
Serves4
Total49 min
LevelMedium
Ingredients
- Pine nuts30 g
- Garlic clove1 clove
- Parmesan50 g
- Basil leaves, fresh50 g
- Extra virgin olive oil115 ml
- Lemon juice10 ml
- Salt0.25 tsp
- Black pepper, freshly ground0.25 tsp
Tools
Frying pan · Chefs knife · Grater · Food processor · Spoon · Lid · Jar
Method
1
Dry-fry the pine nuts → until golden — stirring frequently
3 minFrying panPine nuts · 30 g
2
Rest the toasted pine nuts
Result · Cooled toasted pine nuts · used in step 7
5 minFrying pan
3
Peel a garlic clove
20sChefs knifeGarlic clove · 1 clove
4
Chop the peeled garlic clove
Result · Roughly chopped garlic · used in step 9
30sChefs knifePeeled garlic clove · step 3
5
Grate the parmesan
Result · Grated Parmesan · used in step 8
2 minGraterParmesan · 50 g
6
Add the basil leaves to the food processor
20sFood processorBasil leaves · 50 g
7
Add the cooled toasted pine nuts from the frying pan to the food processor
20sFood processorCooled toasted pine nuts · step 2
8
Add the grated Parmesan to the food processor
20sFood processorGrated Parmesan · step 5
9
Add the roughly chopped garlic to the food processor
20sFood processorRoughly chopped garlic · step 4
10
Blend the basil and garlic mixture → until coarsely broken down — pulse mode
1 minFood processor
11
Add the extra virgin olive oil to the food processor → in a steady stream with processor running
30sFood processorExtra virgin olive oil · 100 ml
12
Blend the pesto base → until a smooth paste forms
1 minFood processor
13
Add lemon juice
15sFood processorLemon juice · 10 ml
14
Add the salt to the food processor
15sFood processorSalt · 0.25 tsp
15
Add black pepper
15sFood processorBlack pepper · 0.25 tsp
16
Blend the seasoned pesto → pulse briefly, then taste and adjust seasoning as needed
30sFood processor
17
Transfer the seasoned pesto from the food processor into the jar
30sSpoonSeasoned pesto · step 16
18
Drizzle the extra virgin olive oil → thin layer over the surface to seal
30sSpoonExtra virgin olive oil · 15 ml
19
Cover the sealed pesto with the lid
15sLid
20
Chill the covered pesto at the refrigerator → until needed
Result · Basil Pesto
30 minJarCovered pesto · step 19
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