Pesto

Name: Pesto - Pamela C.
Ingredients: fresh basil a medium bunch (50 g) 1; 2 cloves of garlic 30; 40 grams of pine nuts 50 grams of parmesan (Parmigiano Reggiano) a little sea salt possibly pecorino cheese 20; 30 grams if you can find it) olive oil 50; 100 ml

Pasta/Pizza - Pesto by Pamela C. - Recipia

I often wake up with a bunch of fresh basil, without a clear plan. On a busy day, a quick pesto is always the choice I turn to. I like to improvise based on what I have on hand, but for the classic version, I always keep in mind the basic structure. The small herb mixer does all the work when I don't have time for a mortar and, honestly, I haven't noticed big taste differences for home consumption. Quick Info Total time: 10 minutes Preparation time: 10 minutes Cooking time: none required Servings: for 2-3 people (enough for 300-400 g of pasta) Difficulty: easy Recipe type: Italian cold sauce, suitable for pasta, gnocchi, vegetables, soups, or grilled meats Ingredients 50 g fresh basil (a larger bunch) 1-2 garlic cloves 30-40 g pine nuts 50 g grated Parmesan (ideally Parmigiano Reggiano) 20-30 g grated pecorino (optional, if you have it) 50-100 ml extra virgin olive oil sea salt, to taste Preparation method 1. Wash and dry the basil leaves. Tear them roughly by hand or chop them large enough to fit easily in the mixer. 2. Place the basil in a small mixer (or mortar if you want the traditional version). Add sea salt and olive oil. Blend for a few seconds, just enough to break the leaves and form a paste. 3. Add the sliced or crushed garlic, then the pine nuts, and blend again briefly. Don't overdo it, so you don't get too fine a paste. 4. Add the Parmesan and, if you have it, the pecorino. Blend for a few seconds until everything becomes homogeneous. Taste and adjust the salt if needed. 5. If you want a lighter or thinner sauce, you can add 1-2 tablespoons of the pasta cooking water at the end, when mixing the pesto with the pasta. Why I make the recipe often It’s quick to prepare, with simple ingredients, and you always find uses for it. It’s the kind of sauce that goes well with many dishes and keeps well for a few days. I also like that I can adjust the proportions without ruining the taste. Tips and variations Tips Don’t blend too much, so the basil doesn’t oxidize and become bitter. If using a mixer, work with short pulses. The olive oil influences the final taste, choose a quality one. Pine nuts can be lightly toasted for a more intense flavor, but it’s not mandatory. Substitutions If you can’t find pine nuts, walnuts or almonds also work. Parmesan can be replaced with Grana Padano, and you can skip the pecorino if you don’t have it. If you don’t have enough basil, you can combine it with a little arugula or parsley, but it won’t be classic pesto anymore. Variations You can try pesto with almonds, roasted walnuts, or even pistachios. Red pesto (with sun-dried tomatoes) is another popular option. There are also variations with other herbs: mint, parsley, or even cilantro. In the Provence region (France), you’ll find pistou, which doesn’t contain pine nuts. Serving ideas The most classic is with pasta or gnocchi, right after you drain them. You can add it to hot soups, grilled meats, boiled vegetables, on pizza, or even on seafood. It works well on simple bruschetta with tomatoes and fresh cheese. Frequently asked questions 1. Can I use dried basil? I don’t recommend it, pesto needs the freshness and intense flavor of fresh basil. 2. Can it be made without a mixer or mortar? Yes, but it's harder manually. You can chop all the ingredients very finely and then mix them with oil, but the texture will be different. 3. Can pesto be frozen? Pesto can withstand freezing, but it loses some of its flavor and color. If you want to freeze it, put it in small portions without cheese, which you can add after thawing. 4. Can I omit the garlic? Yes, but it will change the taste significantly. If you can’t tolerate garlic, you can reduce it by half or leave it out completely, but it won’t be classic pesto. 5. Is pecorino mandatory? No, the classic recipe works without it. Parmesan is enough for flavor. Nutritional values Estimated for one serving (out of 3, without pasta): Calories: ~280 kcal Protein: 6-8 g Fat: 25 g Carbohydrates: 4-6 g Values are indicative and may vary depending on the exact amount of oil, cheese, and pine nuts used. Storage and reheating Pesto keeps well in the fridge for 3-4 days in a small jar covered with a thin layer of oil. You can use it cold, directly from the fridge. It doesn’t require reheating. If you want to use it warm, mix it with the pasta immediately after draining and don’t heat it separately, so it doesn’t lose its flavor.

Pesto

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