Ingredients and Weight:
- Fresh basil leaves, 1 cup (20g)
- Freshly grated Parmesan cheese, 1 cup (20g)
- Pecorino Romano cheese, grated, 1/2 cup (10g)
- Pine nuts, toasted, 1/4 cup (20g)
- Garlic cloves, 2 large
- Lemon juice, 1/4 cup (60ml)
- Salt and freshly ground black pepper, to taste
- Olive oil, 1/2 cup (120ml)
Preparation Time:
10 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Wash and dry the basil leaves.
- Combine all ingredients except olive oil in a food processor or blender.
- Pulse until well combined.
- Gradually add olive oil while blending until the pesto reaches desired consistency.
- Season to taste with salt and pepper.
Nutritional Information:
Per tablespoon (15g) serving:
- Calories: 90
- Fat: 7g
- Carbohydrates: 1g
- Protein: 2g
- Sodium: 60mg
- Dietary fiber: 0g
Dish Characteristics:
- Bright green, aromatic, and herbaceous flavor.
- Nutty and cheesy notes from the Parmesan and Pecorino cheeses.
- Slightly sweet from the toasted pine nuts.
- Tangy and fresh from the lemon juice.
- Versatile condiment suitable for pasta, grilled vegetables, or sandwiches.
User Comments:
- "This pesto is the perfect balance of flavors, both nutty and fresh."
- "I love using it as a dipping sauce for grilled vegetables and zucchini."
- "It elevates any pasta dish to the next level."
- "So easy to make, and it keeps well in the refrigerator for a couple of weeks."
- "A must-have in my kitchen for quick and flavorful meals."
Special Precautions and Tips:
- Use fresh, high-quality basil for the best flavor.
- Toasting the pine nuts enhances their flavor and adds a nice crunch.
- If you don't have Parmesan or Pecorino Romano cheeses, you can substitute with other hard cheeses, such as Manchego or Asiago.
- Store the pesto in an airtight container in the refrigerator for up to 2 weeks.
- Pesto can also be frozen for up to 6 months.
