Teresa's Recipes
Classic Pesto
Experience the enchanting flavors of Italy with this classic pesto recipe. Made from vibrant fresh basil leaves, aromatic garlic, and rich pine nuts, this sauce comes alive with the addition of savory Parmesan cheese and a drizzle of high-quality olive oil. Perfect as a pasta dressing, a luscious spread for sandwiches, or a zesty dip for fresh veggies and crackers, this pesto embodies the essence of Italian cuisine. Originating from the Liguria region, pesto has been a cherished part of Italian culture, symbolizing the art of using simple, fresh ingredients to create something truly extraordinary. Each spoonful is a burst of flavor that transports you to sun-drenched Italian hillsides, making it a must-try in your culinary repertoire.
Ingredients
- 2 cups, packed Fresh basil leaves
- 2-3 cloves, peeled Garlic
- 1/3 cup Pine nuts
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Extra virgin olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Condiment
- Prep Time: 10 minutes
- Calories: 180
- Fat: 18g
- Carbs: 2g
- Protein: 4g
- Sodium: 200mg
- Sugar: 0g
Instructions
- In a food processor, combine the fresh basil leaves, peeled garlic cloves, pine nuts, and grated Parmesan cheese. Pulse until the mixture is finely chopped and well combined.
- With the food processor running, slowly pour in the extra virgin olive oil in a steady stream. Continue to process until the pesto reaches a smooth and creamy consistency, scraping down the sides as necessary to ensure even mixing.
- Season the pesto with salt and black pepper to taste, adjusting according to your preference.
- Transfer the pesto to an airtight container. To preserve its vibrant green color, drizzle a thin layer of olive oil on top before sealing the container.
Tips
- For a nut-free version, substitute pine nuts with sunflower seeds or omit them altogether.
- Experiment with adding a squeeze of lemon juice for a bright, zesty flavor.
- Store pesto in the refrigerator for up to a week, or freeze in ice cube trays for longer preservation.