Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Pesto sauce

Author
Cookinero 11 Apr 2025
5820
Pesto sauce

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

Pesto sauce

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

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.
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.
Absolutely! Skip the parmesan or use nutritional yeast for a similar umami flavor. Add a squeeze of lemon juice to brighten the taste.
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.
For a smoother texture, blend longer or add more oil. To thicken, reduce the oil slightly or add extra nuts or grated cheese.
Toss with pasta, spread on sandwiches, drizzle on grilled meats or fish, or mix into roasted vegetables for a burst of herby flavor.
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.
Skip pasta and use pesto as a dip for veggies, a topping for grilled chicken, or a sauce for zucchini noodles (zoodles).

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Oatmeal Kissel Monastyrsky
Oat flakes, Herculean flakes, Kissel, Oatmeal jelly, Irritable bowel syndrome,

Oatmeal Kissel Monastyrsky

Total Reviews:

An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.

Cookinero Cookinero
Pork steak Holzfeller
Pork, Steak, Bavarius, Recipes from the chef,

Pork steak Holzfeller

Total Reviews:
Cookinero Cookinero
Aspic from seafood
Gelatin, Seafood,

Aspic from seafood

Total Reviews:
Cookinero Cookinero
Pine cone jam
Jam, Pine cones, Cone jam,

Pine cone jam

Total Reviews:

Jam is made only from very young cones collected in May. It well treats diseases of the respiratory system, bronchial asthma, diseases of the throat and gums, helps with beriberi. And it's just very unusual and memorable.

Cookinero Cookinero
Pine cone jam with honey
Honey, Jam, Pine cones,

Pine cone jam with honey

Total Reviews:
Cookinero Cookinero
Shashlik with mayonnaise
Pork dinner, Collection of recipes, Hot dishes for new year, Pork shashlik, Barbecue,

Shashlik with mayonnaise

Total Reviews:

Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash

Cookinero Cookinero
Sorrel ice cream
Sorrel, Ice cream,

Sorrel ice cream

Total Reviews:
Cookinero Cookinero
Cottage cheese cake with pear
Pear, Cottage cheese cake, Cupcake,

Cottage cheese cake with pear

Total Reviews:

If you want something tasty for tea, prepare such a cottage cheese cake with a pear! It will not take a lot of time, it will not require special culinary skills, and the result will not only not disappoint, but will also please you very much. Choose

Cookinero Cookinero
Categories Menu Recipes
Top