Ingredients and Weight:
- Fresh basil leaves: 200 grams (3 cups)
- Pine nuts: 50 grams (1/2 cup)
- Toasted bread: 50 grams (2 slices)
- Grated Pecorino Romano cheese: 50 grams (1/2 cup)
- Grated Parmesan cheese: 50 grams (1/2 cup)
- Garlic cloves: 4
- Extra virgin olive oil: 100 ml (1/2 cup)
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Wash and dry the basil leaves.
- Toast the bread slices in the oven or toaster until golden brown.
- In a food processor, combine the basil, pine nuts, toasted bread, Pecorino Romano cheese, Parmesan cheese, garlic cloves, olive oil, salt, and black pepper.
- Pulse until a coarse paste forms.
- Adjust seasonings to taste.
Nutritional Information:
Serving size: 2 tablespoons
- Calories: 120
- Fat: 10 grams
- Carbohydrates: 9 grams
- Protein: 4 grams
Dish Characteristics:
- Rich, nutty, and flavorful
- Vibrant green color
- Aromatic and fragrant
- Versatile and can be used as a pasta sauce, marinade, or dipping sauce
User Comments:
- "Absolutely delicious! The pesto has a wonderful depth of flavor and the pine nuts add a nice crunch."
- "I love how easy it is to make and how well it complements different dishes."
- "This is my go-to pasta sauce. It's so flavorful and adds a touch of elegance to any meal."
- "I highly recommend this pesto for anyone who loves Italian food or wants to try something new."
- "The vibrant green color makes it a beautiful addition to any plate."
Special Precautions and Tips:
- Use fresh, high-quality basil for the best flavor.
- If you don't have a food processor, you can use a mortar and pestle to make the pesto.
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- You can adjust the consistency of the pesto by adding more or less olive oil.
- Pesto alla Siciliana is traditionally made with almonds instead of pine nuts, but pine nuts are more commonly available in the United States.
