Greek basil pesto

Name: Greek basil pesto
Ingredients: 30 g Greek basil; 2 garlic cloves; 40 g pine nuts; 100 ml extra-virgin olive oil; 200 g grated Parmesan

Pasta/Pizza - Greek basil pesto by Casiana A. - Recipia

Greek basil pesto lets the small leaves and their intense fragrance take center stage. Garlic and pine nuts are crushed with the leaves, then olive oil and Parmesan come together in a raw, green sauce with a little texture. I toss it with hot pasta, just enough to coat it in a thin layer. Preparation: 15 minutes. Cooking: 0 minutes. Total time: 15 minutes. Servings: 8. Approximately 245 kcal and 10 g protein per serving.

Ingredients

30 g Greek basil
2 garlic cloves
40 g pine nuts
100 ml extra-virgin olive oil
200 g grated Parmesan

Preparation

1. Rinse the basil in cold water and pat the leaves dry with a paper towel, about 5 minutes. 2. Put the garlic and pine nuts in a mortar and crush them for about 3 minutes, until you have a smooth paste. 3. Add the basil leaves and crush them well, about 5 minutes. If the mortar is too small, transfer everything to a food processor and blend with the olive oil until the leaves are finely chopped. 4. Put the mixture in a bowl, add the grated Parmesan and stir for about 2 minutes.

Notes

My friends at Tomatina gave me several varieties of tomatoes and basil. Since I agreed with what Radu Popovici had written about tomatoes, I decided to focus on the basil. I liked the Greek variety best for its fragrance, and I almost liked the red basil just as much; I used it in a Caprese salad. The other two varieties were the classic ones you find at the market or supermarket. You can add more Parmesan or use less oil, depending on how thick you want the sauce. It contains pine nuts and dairy. You can also spoon it over tomatoes and mozzarella in a Caprese salad. Keep it in a sealed jar in the fridge for up to 3 days. Greek basil is more fragrant than the classic kind, which has larger leaves and a less intense flavor. If all the basil won't fit in the mortar, crush it in batches or transfer the mixture to a food processor. Don't rush the leaves in the mortar: crush them well, until they break down and blend into the paste.