Pesto sauce

Name: Pesto sauce
Total time: 15 minutes
Yield: 1
Cuisine: Italian
Ingredients: Basil - 80 g; Garlic - 5 g; Pine nuts - 20 g; Parmesan - 90 g; Olive oil - 17 g; Salt - 3.5 g

Cookinero 11 Apr 2025

3880

To make classic Pesto, you need a mortar. But today, Italians allow the use of more modern tools. For example, a blender or a chopper. The beauty of Pesto sauce is that you can replace any ingredient in it, but it will not become worse. For example, you can try taking red basil instead of green.

How to cook Pesto sauce

Step 1

Prepare the pesto sauce. Place the basil, garlic, grated parmesan, pine nuts and olive oil in a food processor. Grind all the ingredients into a paste to make homemade pesto. Finally, add a little salt and mix thoroughly.

Pesto sauce - FAQ About Ingredients, Baking Time and Storage

Can I substitute pine nuts in pesto sauce?

Yes! You can use walnuts, almonds, or even sunflower seeds as a budget-friendly alternative to pine nuts. Just note that the flavor will vary slightly.

How long does homemade pesto last in the fridge?

Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. It stays fresh for up to 5–7 days in the refrigerator.

Can I make pesto without cheese for a vegan version?

Absolutely! Skip the parmesan or use nutritional yeast for a similar umami flavor. Add a squeeze of lemon juice to brighten the taste.

What’s the best way to freeze pesto?

Pour pesto into ice cube trays, freeze, then transfer cubes to a zip-top bag. Thaw in the fridge or use directly in cooked dishes for up to 6 months.

How can I make my pesto smoother or thicker?

For a smoother texture, blend longer or add more oil. To thicken, reduce the oil slightly or add extra nuts or grated cheese.

What dishes pair well with pesto sauce?

Toss with pasta, spread on sandwiches, drizzle on grilled meats or fish, or mix into roasted vegetables for a burst of herby flavor.

Can I use dried basil instead of fresh for pesto?

Fresh basil is ideal for pesto’s bright flavor, but in a pinch, rehydrate dried basil briefly in warm water (pat dry first) and use sparingly—it’s more concentrated.

How do I adjust pesto for a lower-carb diet?

Skip pasta and use pesto as a dip for veggies, a topping for grilled chicken, or a sauce for zucchini noodles (zoodles).

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