Pesto is a traditional Italian sauce that originated in the Liguria region of Italy. It is a versatile and flavorful sauce made primarily from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. The classic version, known as Pesto alla Genovese, is native to Genoa and is loved for its vibrant green color and intense herbaceous flavors.
Pesto has a rich history that dates back to the Roman era. The word pesto is derived from the Genoese word pestâ, which means to crush or pound. Traditionally, pesto was prepared using a mortar and pestle to crush the ingredients together, creating a paste-like consistency. However, modern versions often use food processors for convenience.
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- Salt and pepper to taste
- Add the basil leaves, Parmesan cheese, pine nuts, and minced garlic to a food processor.
- Pulse the mixture a few times to combine the ingredients.
- While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
- Season with salt and pepper to taste, and pulse a few more times to incorporate the seasoning.
- Transfer the pesto to a bowl or a jar, and refrigerate until ready to use.
|Total Fat||29 g||11.6 g|
|Saturated Fat||4.9 g||2 g|
|Cholesterol||3 mg||1 mg|
|Sodium||435 mg||174 mg|
|Total Carbohydrate||3.9 g||1.6 g|
|Dietary Fiber||2 g||0.8 g|
|Total Sugars||0.6 g||0.2 g|
|Protein||3.3 g||1.3 g|
|Fresh basil leaves||2 cups|
|Pine nuts||1/2 cup|
|Parmesan cheese||1/2 cup|
|Extra virgin olive oil||1/2 cup|
|Black pepper||1/4 teaspoon|
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